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. Â 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. Â So let’s get started, shall we? Â 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. Â 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. Â Top with some Creamy Tomatillo Sauce.
Enjoy!
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!
