Slow-Roasted Pork Shoulder with Green Chile Smothered Burrito

This Slow-Roasted Pork Shoulder with Green Chile Smothered Burrito is a bold and comforting dish, perfect for those who love deep, smoky flavors. The pork is slow-roasted for hours, making it fall-apart tender, while the homemade green chile sauce adds a rich and spicy kick.

Wrapped in a warm tortilla with beans, cheese, and onion, this dish is a true Southwestern classic that brings warmth and satisfaction to every bite.

Whether served for a cozy family dinner or a weekend gathering, this burrito is sure to impress!

Why You’ll Love This Recipe:

People will love this Slow-Roasted Pork Shoulder with Green Chile Smothered Burrito because it combines deep, slow-cooked flavors with a rich and smoky green chile sauce.

The pork is incredibly tender after roasting for hours, creating a melt-in-your-mouth texture.

The homemade green chile sauce is packed with bold, roasted flavors and a perfect balance of heat and earthiness.

Wrapped in a burrito with beans, cheese, and onions, then smothered in the flavorful chile sauce, this dish is hearty, satisfying, and bursting with authentic Southwestern goodness.

It’s comfort food at its finest!

Key Ingredients:

Pork Shoulder (Picnic Roast): Slow-roasted with bone-in for deep flavor and fall-apart tenderness.

Roasted Green Chiles: Provides a smoky, slightly spicy kick to the sauce.

Fire-Roasted Tomatoes: Adds a rich, slightly sweet, and smoky depth to the sauce.

Yellow Onion: Enhances the savory base of the dish with its natural sweetness.

Beans & Cheese: A hearty filling for the burrito, adding creaminess and texture.

Mexican Oregano & Cumin: Gives an authentic earthy, aromatic touch.

Flour & Cornmeal Roux: Thickens the sauce, adding body and a slight nuttiness.

Chicken Broth: Infuses the sauce with a rich and savory foundation.

Slow-Roasted Pork Shoulder with Green Chile Smothered Burrito

Ingredients:

For the Pork Shoulder:

2 picnic roasts (shoulder, cut 3 inches thick)

Salt and black pepper, to taste

2 tbsp all-purpose flour

2 tbsp cornmeal

2 tbsp oil (for searing)

For the Green Chile Sauce:

3 tbsp unsalted butter

3 tbsp flour

1 tbsp cornmeal

1 whole yellow onion, diced

1 tbsp cumin

1 tsp Mexican oregano

4 large fire-roasted tomatoes, diced

5 cups green chiles, peeled and chopped

4 cups chicken broth

For the Burritos:

Large flour tortillas

2 cups cooked beans (pinto or black beans, mashed or whole)

2 cups shredded cheese (cheddar or Monterey Jack)

1/2 cup diced onion

Instructions:

Step 1: Prepare the Pork Shoulder

Bring the pork to room temperature.

Coat each roast with salt, black pepper, flour, and cornmeal.

In a large pan, heat oil over medium-high heat and sear the pork on all sides until golden brown.

Remove from the pan and set aside.

Step 2: Make the Green Chile Sauce

In a roasting pan, melt butter over medium heat.

Bacon, Egg, and Cheese Pancakes

Bacon Wrapped Jalapeno Poppers

Cinnamon Roll French Toast Casserole

Stir in flour and cornmeal to form a roux, cooking until lightly golden.

Add diced onion, cumin, and Mexican oregano, stirring until the onions soften.

Stir in fire-roasted tomatoes and green chiles, then gradually add the chicken broth.

Nestle the seared pork into the sauce, cover, and roast at 250°F for 6 hours until the pork is tender and falls apart easily.

Step 3: Assemble the Burritos

Warm the tortillas and spread a layer of beans on each one.

Add shredded cheese and diced onion, then roll the burritos tightly.

Place the burritos on a plate and smother them with the green chile sauce and shredded pork.

Serve hot with extra cheese, sour cream, or fresh cilantro if desired.

Enjoy this rich, smoky, and comforting green chile smothered burrito!

Notes:

Low & Slow is Key – Cooking the pork at 250°F for 6 hours ensures fall-apart tenderness and maximum flavor.

Bone-In for Extra Flavor – Leaving the bone in while roasting enhances the richness of the meat and sauce.

Roux for Thickening – The combination of butter, flour, and cornmeal creates a flavorful base that thickens the green chile sauce beautifully.

Customize the Heat – Adjust the spice level by choosing mild or hot roasted green chiles, or mix both for balance.

Let the Flavors Meld – The longer the sauce simmers, the more the flavors will deepen and develop.

Serving Options – While smothering a burrito is delicious, this pork and green chile sauce is also great over rice, eggs, or with warm tortillas.

Make it Ahead – The flavors improve overnight, making this a great dish for meal prep or leftovers.

Nutrition Information:

SERVING SIZE: 1 burrito

Frequently Asked Questions:

Can I use a different cut of pork for this recipe?

Yes! If you don’t have a pork shoulder (picnic roast), you can use pork butt (Boston butt), pork loin, or even pork tenderloin.

Keep in mind that leaner cuts like tenderloin will not be as juicy and may cook faster, so adjust the roasting time accordingly.

Can I make this recipe in a slow cooker instead of the oven?

Absolutely! After searing the pork, transfer everything to a slow cooker and cook on low for 8-10 hours or high for 4-6 hours until the pork is fall-apart tender.

How spicy is the green chile sauce, and can I adjust the heat level?

The spice level depends on the type of green chiles used. If you prefer a milder sauce, use Anaheim or mild Hatch chiles.

If you love heat, go for hot Hatch chiles or mix in some jalapeños or serranos.

You can also balance the heat by adding a little honey or a splash of cream.

Can I prepare the pork and green chile sauce ahead of time?

Yes! Both the slow-roasted pork and the green chile sauce taste even better the next day as the flavors develop.

Store them separately in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.

What are the best sides to serve with this dish?

This dish pairs well with:

✔ Mexican rice or cilantro lime rice
✔ Refried or charro beans
✔ Warm flour or corn tortillas
✔ Fresh avocado slices or guacamole
✔ A crisp side salad with lime vinaigrette

How do I know when the pork is done cooking?

The pork is done when it easily falls apart with a fork and reaches an internal temperature of 195-205°F (90-96°C).

If it’s still tough, let it cook longer—it gets more tender with time.

Can I roast the pork at a higher temperature to speed up the process?

While you can increase the temperature to 325°F to reduce the cooking time to about 3-4 hours, low and slow (250°F for 6 hours) gives the best flavor and tenderness.

Higher heat may dry out the meat.

Should I cover the pork while roasting?

It depends on how much crust you want!

For a juicier roast, cover it for the first half of the cooking time, then uncover for the last 1-2 hours to develop a flavorful crust.

How do I keep the green chile sauce from getting too thick?

If the sauce thickens too much during cooking, stir in more chicken broth or water until you reach the desired consistency.

If it’s too thin, let it simmer uncovered for a bit to reduce.

Can I make the green chile sauce smoother?

Yes! If you prefer a smoother sauce, use an immersion blender or a regular blender to puree it until silky.

If you like it chunky, leave it as is!