Slow-Roasted Pork Shoulder with Green Chile Smothered Burrito

Ingredients

• 2 picnic pork shoulder roasts (cut about 3 inches thick)
• salt (to taste)
• black pepper (to taste)
• 2 tbsp all-purpose flour (for coating pork)
• 2 tbsp cornmeal (for coating pork)
• 2 tbsp oil (for searing)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour (for sauce)
• 1 tbsp cornmeal (for sauce)
• 1 yellow onion (diced)
• 1 tbsp ground cumin
• 1 tsp Mexican oregano
• 4 fire-roasted tomatoes (large, diced)
• 5 cup roasted green chiles (peeled and chopped)
• 4 cup chicken broth
• 8 large flour tortillas
• 2 cup cooked pinto or black beans
• 2 cup shredded cheddar or Monterey Jack cheese
• 0.5 cup onion (diced, for assembly)

Steps

1. 1

   Remove the pork from the refrigerator about 30 minutes before cooking to take the chill off.

2. 2

   Season the pork generously with salt and black pepper.

3. 3

   Coat the pork lightly with 2 tablespoons of all-purpose flour and 2 tablespoons of cornmeal on all sides.

4. 4

   Heat 2 tablespoons of oil in a large heavy pan over medium-high heat.

5. 5

   Sear the pork until deeply golden on all sides, then transfer the roasts to a roasting pan.

6. 6

   Preheat the oven to 250°F.

7. 7

   In the roasting pan or a large skillet, melt 3 tablespoons of unsalted butter over medium heat.

8. 8

   Stir in 3 tablespoons of flour and 1 tablespoon of cornmeal, whisking constantly until the mixture is lightly golden and fragrant.

9. 9

   Add the diced yellow onion, 1 tablespoon ground cumin, and 1 teaspoon Mexican oregano. Cook for about 5 minutes until the onions soften.

10. 10

    Stir in the 4 diced fire-roasted tomatoes and 5 cups of chopped green chiles.

11. 11

    Slowly pour in 4 cups of chicken broth while stirring until the sauce is smooth and slightly thickened.

12. 12

    Nestle the seared pork into the green chile sauce. Cover the pan tightly with foil or a lid.

13. 13

    Roast for about 6 hours, or until the pork is fork-tender and easily shreds apart.

14. 14

    Remove the pork from the sauce and shred with two forks. Return some of the shredded pork back into the sauce to stay juicy.

15. 15

    Warm the flour tortillas until soft and flexible.

16. 16

    Spread beans onto each tortilla, then add shredded cheese, diced onion, and a generous amount of shredded pork.

17. 17

    Roll the burritos tightly and place them seam-side down on serving plates.

18. 18

    Spoon warm green chile sauce generously over the burritos.

19. 19

    Top with extra cheese, sour cream, cilantro, or sliced jalapeños if desired.

Notes

For the best flavor, use fire-roasted tomatoes and freshly roasted green chiles. If you prefer a smoother sauce, you can lightly pulse the green chile mixture with an immersion blender before adding the pork, though the chunky texture is traditional.

Nutrition per serving

• main
• dinner
• slow-cooked
• baked
• pork
• burrito
• spicy
• comfort food