Texas style pork burritos recipe

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A simple and easy to make Texas style pork burritos. This recipe takes 8 to 8 1/2 hours to cook so start early in the morning (or noon if you plan to have it for dinner). The pork first browned, then slow cooked with onions, carrots, olives, enchilada sauce, spices and several other ingredients for about 8 hours.
Preparation time: 40 minutes, Cooking time: 510 minutes, Serves: 4 - 6 


4 lb boneless pork shoulder, cubed
1 tsp salt
1/2 tsp black pepper

2 Tbsp canola oil

1 large onion, thinly sliced
2 medium carrots, thinly sliced
3 garlic cloves, minced
4 oz. black olives, pitted and sliced (you can use canned ones)
1 Tbsp dried oregano
2 Tbsp ground cumin
20 oz. green enchilada sauce (use ready made sauce or see recipe below for a homemade version)
1/2 cup chicken broth

2 Tbsp flour
1 cup sour cream
Salt to taste

1/2 cup minced fresh cilantro

10 (8 inch) flour tortillas warmed

To serve
2 cups shredded cheddar, Jack or mixed cheese
Extra sour cream


Season the pork cubes with salt and pepper. In a skillet over medium high heat add the vegetable oil and brown the meat in batches. Transfer to a slow cooker.

In a bowl mix the onion, carrots, garlic, olives, oregano, cumin, enchilada sauce and chicken broth and pour over the pork. Cover and cook on low heat for 6-8 hours or until the meat is tender.

In another bowl combine the flour and sour cream. Stir into the cooked pork, season with salt to taste, cover and cook for 30 minutes more or until thickened. Remove from the heat and stir in the chopped cilantro.

To assemble the burritos take a tortilla, spoon about 2/3 of a cup onto it, top with cheese and roll up tight. Serve with extra sour cream.

Notes and tips

Green enchilada sauce recipe


3 Tbsp extra-virgin olive oil

1 large onion, minced
6 cloves garlic, minced
1 1/2 tsp cumin

2 green peppers, chopped and seeded
1-2 jalapenos, seeded and veins removed
1 1/2 lb. tomatillos, husked and halved
1/2 bunch cilantro (coriander), coarsely chopped

2 tsp Kosher salt
1/4 tsp black pepper
4 cups chicken broth

In a large saucepan over medium heat add the olive oil and bring to a heat. Add the onions, garlic and cumin and saute until the onions are tender.

In the meantime, add the tomatillos, green peppers, jalapeno pappers and cilantro in a blender. Process until smooth, adding a bit of the chicken broth, as needed.

Pour the blended tomatillo mixture over the onions and garlic and add the remaining chicken broth, salt and pepper. Simmer (cook over low heat) for 30 minutes to 1 hour, depending on how thick you want the sauce to be.

Any leftover sauce can be refrigerated for 1 to 2 weeks.

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