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Cafe Rio Smothered Sweet Pork Burritos

Cafe Rio Smothered Sweet Pork Burritos - pork, sweet green chile sauce, seasoned beans & rice, all smothered together with melty jack cheese.
Servings 10 burritos
Author Shannon Lyon

Ingredients

Sweet Pork

  • 2 lb. pork tenderloin roast (no bone)
  • 2 teaspoons garlic salt
  • 3-4 cups water
  • 2 cups Coke (not diet)
  • 1 4 oz. can, diced green chiles
  • 1 10 oz. can, red enchilada sauce
  • 1½ cups brown sugar
  • 1 teaspoon chili powder

Cilantro Lime Rice

  • 2 cups uncooked white rice (long-grain)
  • 2 cubes chicken bullion
  • 4 cups water
  • 4 tablespoons butter
  • 3 tablespoons fresh squeezed lime juice
  • 1/2 cup finely chopped fresh cilantro

Seasoned Black Beans

  • 2 tablespoons olive oil
  • 4 cloves garlic, mined
  • 2 teaspoons cumin
  • 2 cans black beans, drained
  • 2 4-oz. cans, diced green chiles
  • 1½ cups tomato juice
  • 1 teaspoon salt
  • 1/2 cup finely chopped fresh cilantro

Sweet Green Chile Sauce

  • 1 jar (16 oz.) MILD salsa verde
  • 1 4-oz. can, diced green chiles
  • 1/4 cup white sugar
  • 1/2 cup water
  • 1/4 teaspoon salt
  • juice of 1 lime

For Assembly

  • 1 package extra large flour tortillas (burrito size)
  • 2-3 cups monterey jack cheese, shredded
  • aluminum serving containers for baking (optional but fun - can also place all burritos in a 9x13" baking pan)

Instructions

Sweet Pork

  • Place pork in crock pot. Add water and garlic salt. Cook on high for about 3-4 hours (or low for 6-7), until it’s cooked through and shreds easily.
  •  Remove pork from crock pot into a large bowl. Drain any liquid left in the pot. Shred pork into 1-2 inch pieces with forks. Return to (empty) crock pot.
  • In a food processor or blender blend coke, green chilies, enchilada sauce, brown sugar, and chili powder. Blend until smooth. Pour over pork in crock pot.
    Cook on low for 2 hours.

Cilantro Lime Rice

  • In a saucepan combine rice, water, butter, and chicken bullion. Bring to a boil. 
  • Once boiling, turn to low, cover, and cook on low 15-20 minutes, until rice is tender. Remove from heat. Fluff with fork. 
  • In a small bowl combine lime juice and diced cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Seasoned Black Beans

  • In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. 
  • Add beans, green chiles, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Sweet Green Chile Sauce

  • In a small saucepan, add jarred green salsa, diced green chiles, water, sugar, salt, and lime juice.
  • Cook over low heat until slightly bubbling, continuously mixing. Once mixture has bubbled for 2 minutes, remove from heat and set aside.

Burrito Assembly

  • Preheat oven to 400°F.
    You can make the burritos each in their own individual aluminum serving dish, or you can roll them all up into a baking dish and bake together.
  • Begin building burritos by laying out a large tortilla, then adding shredded pork, rice, beans, a spoonful of sweet green chile sauce, and a pinch of shredded cheese.
  • Roll the burrito up, place into baking dish, then slather with green chile sauce and a heaping handful of cheese.
    If making a large pan of these, wait to slather the sauce and cheese on top until they are all rolled up in the pan.
  • For individual burritos, bake in preheated oven for 6-8 minutes until cheese is bubby. For a pan of burritos, bake for 10-12 minutes.
    Remove from oven when cheese is bubby and enjoy!