- 2 1/2 pounds pork roast like pork shoulder or butt roast
- Salt and pepper
- 1 tablespoon oil
- 2 teaspoons liquid smoke
- 1/2 cup water
- 1/2 cup packed light or dark brown sugar
- 2 (15-ounce each) cans green enchilada sauce
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Dash of hot sauce ((optional))
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup chopped cilantro
- 8 ounces Monterey Jack or cheddar cheese, grated (or a combination)
- 8–10 whole wheat or white flour tortillas, burrito-size
Cilantro Lime Rice:
- 1/2 tablespoon butter
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- juice and zest of 1 lime
- 2 tablespoons chopped cilantro
- 1/4 teaspoon cumin
Cafe Rio Dressing:
- 1 packet Hidden Valley Ranch dressing
- 3/4 cup buttermilk
- 1 cup mayonnaise
- 2 small tomatillos, husks removed and cut in half
- 1/2 bunch cilantro
- 1 jalapeno, seeded
- 1 teaspoon lime juice
- 1 clove of garlic
- Trim any large fat pockets from the pork roast. Cut the pork into 2-3 large pieces and season each piece on all sides with salt and pepper.
- In a large nonstick skillet, heat the oil until hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to a 5-6 quart slow cooker.
- Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
- While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
- Remove the pork from the slow cooker and shred. In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
- Stir in the beans, rice and cilantro to the pork mixture.
- Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 of the green sauce on the bottom.
- Warm the tortillas lightly in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (make sure you save some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
- Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
- Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.
- To make the dressing, combine all ingredients in a blender and blend until smooth. Drizzle over cooked burritos if desired.
- The only thing I would do differently next time is leave out some of the rice, maybe a cup or so. The pork to rice ratio was a little heavy on the rice I thought. The recipe over at Mel’s Kitchen called for 6-8 tortillas, but I ended up getting more like 10-12 and I filled mine pretty full. If you end up leaving a little bit of the rice out, you will probably be able to still fill 8-10 tortillas.
- Also, we pour the Cafe Rio creamy tomatillo dressing on everything we ever order from there so I made a batch and we drizzled it over our burritos. . . absolutely scrumptious so I’ve included my favorite copy cat version of the Cafe Rio dressing.
- Category: Main Dishes