Pulled Pork Burritos with Creamy Tomatillo Sauce
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Few things can top meat that’s been cooked for hours in the slow-cooker until fork-tender and saturated with flavor. This pulled pork is a prime example. And I can’t even begin to describe how delectable it is once it’s packed into a burrito shell with rice and black beans and then drenched with the most amazing tomatillo sauce you’ve ever tasted.
I adapted this recipe from one that I got from my mother-in-law several years ago and it’s a family favorite. The flavors are simply incredible and I can pretty much guarantee it’s going to become a favorite in your home as well.
Fuss-free and easy to make, these Pulled Pork Burritos with Creamy Tomatillo Sauce are the perfect meal for a busy weeknight or a weekend when you don’t want to spend much time in the kitchen. And now that it’s back-to-school time, this will be an especially welcome meal for those of you with school-aged kids who find yourselves pulled in a million directions, spending most of your waking moments in the role of chauffeur, and would love nothing more than to come home with your family to a ready meal that everyone (yes, even the fussy teenagers) will love.
All you have to do is pour some seasonings over the pork and the slow cooker will do the rest for the next 10 hours or so. Just turn it on before you go to bed and the next day all you have left to do is shred the meat, add the remaining ingredients and let it cook another hour while you cook the rice and whip up the tomatillo sauce. And even that can be made the evening before.
We’re going to draw from a nice range of ingredients to make that mesmerizingly delicious Creamy Tomatillo Sauce. Truly, this stuff is A-mazing!
Beyond that all you’ll need for the pulled pork is a nice juicy pork roast and a few spices. So let’s get started, shall we? YES!
Place the pork roast in the slow cooker set to LOW.
Combine the Worcestershire sauce with the oregano, ginger, chili powder, garlic powder, salt and dried minced onions.
Pour the sauce over and let it cook on LOW for 10 hours. Just turn it on before you go to bed and in the morning it’ll be ready to shred.
Ohhhh, the aroma….
Shred the pork and return it to the juices in the slow cooker.
Add the brown sugar along with the enchilada sauce and the chopped green chilies.
You can use store-bought enchilada sauce or make your own homemade authentic Enchilada Sauce.
During the final hour of the slow cooker process, make the Creamy Tomatillo Sauce (can be made well in advance).
To serve, place some rice on each tortilla followed by some black beans and pulled pork. Top with some Creamy Tomatillo Sauce.
Enjoy!
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Pulled Pork Burritos with Creamy Tomatillo Sauce
Ingredients
- 3 pounds pork roast
- 1/2 cup Worcestershire sauce
- 1 teaspoon oregano
- 1 teaspoon ground ginger
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons dried minced onion
- 1 cup dark brown sugar
- 1 14.5 ounce can enchilada sauce
- 1 4.5 ounce can Old El Paso chopped green chilies, drained
- 2 cups cooked brown rice
- 2 cans black beans rinsed and drained
- 8-10 large tortilla shells
- For the Creamy Tomatillo Sauce:
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 package ranch dressing mix
- 3 tomatillos
- 1 cup chopped fresh cilantro
- 6 green onions
- 2 cloves garlic
- 1 jalapeno pepper seeds and membrane removed
- 3 teaspoons sugar
Instructions
- Place the roast in the slow cooker with the Worcestershire sauce, oregano, ginger, chili powder, garlic powder, salt and dried minced onions. Set to LOW and cook for 10-12 hours. Add the brown sugar, enchilada sauce and chopped green chilies and cook for another hour.
- In the meantime, to make the Creamy Tomatillo sauce add all ingredients to a blender and blend until smooth. Refrigerate until ready to use.
- To assemble the burritos, spoon some rice and black beans on the tortilla shells, top with the pulled pork, pour some tomatillo sauce over and roll up.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
What size can of enchilada sauce should I use for this?
Hi Amanda, that’s a 14 ounce can of enchilada sauce. Happy cooking!
Do I have to prep the tomatillos in any way before mixing in blender? I’ve seen them in grocery before but have never bought them. Looking forward to trying this recipe, none of yours have ever failed me yet.
Thank you so much, Amanda! :) No prep necessary beyond washing them – just pop them in the blender. If they’re on the big side you can half or quarter them first. Happy cooking! :)
I’m always looking for new recipes that help us cut back on the processed alternatives. Thanks for putting all of these in one place.
all of these sound good, but i really want to try the cherry, cherry dessert. i have never made a dessert in the crockpot before.
I have an “All In One Pot”, can I use that instead of a slow cooker? I just got it so I am not sure how to adapt the timing though… Any help?
Hi Marsha, I don’t have much experience with the Instant Pot so I can’t offer much feedback there. Perhaps one of our readers has tried it and can chime in…
For the Tomatillo sauce, there is a lime pictured but I don’t see it on the list of ingredients.
Hi Dan, scroll down to the bottom of the post and you’ll see the recipe box with the full list of ingredients and instructions.
Oh this sounds delicious! Tonight, I am making shrimp spicy tacos……but I will try your creamy sauce on the tacos,this time. The ingredients should add the perfect touch. Thank you for all of your wonderful recipes!
Thanks, Carol! Yes, I think this sauce will be perfect for your tacos, let us know what you think!
This is my kindof meal! I love starting a recipe like this before work, and then you have a beautiful pot of succulent meat waiting for you when you get home!
I think not, I have never seen them for sale in a supermarket or anywhere else. Perhaps they need the heat of the sun which we seldom get here?
May I say that I really enjoy your blog, it lightens my day so, thank you.
Perhaps so, Toffeeapple. Thank you, I really appreciate that :)
I had no idea what a tomatillo might be so looked it up and have been educated, thank you!
You’re welcome, Toffeeapple! :) I lived in England for 6 years but can’t remember, do tomatillos grow there?
Absolutely yummy!! I made these yesterday for dinner (left the slow cooker on overnight) and not a trace of it was left after we were done. Thank you for providing us with a new family favorite!!
Awesome!! I’m thrilled your family enjoyed these as much as we do and thanks so much for the feedback!
Holy YUM, these look so good! Can’t wait to try them, thanks!
I love the juxtaposition of the spice-laced pork with the creamy-tangy dressing! And I’m always a big, big fan of slow cooker recipes – totally what busy families need on crazy weeknights! This looks so easy and so incredibly flavorful! Love it!
Oh. my. gosh. I can’t even tell you how badly I want these!! That pulled pork looks so flavorful and I’m totally drooling over that tomatillo sauce, it looks amazing!!
Thank you, Kate! The tomatillo sauce is my favorite part. They’re a family favorite, you’ll love them!
I’m a complete sucker for burritos, I’ve never had pulled pork ones, but these look fabulous!
Thanks Annie! These are sooooo good, you have to try them!