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Shredded Pork Burritos

 Shredded Pork Burritos
Pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender, shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree.—Katherine Nelson, Centerville, Utah
16 ServingsPrep: 25 min. Cook: 9 hours

Ingredients

  • 1 bone-in pork shoulder roast (5 pounds)
  • 2 tablespoons plus 1/2 cup packed brown sugar, divided
  • 4 teaspoons paprika, divided
  • 2 teaspoons crushed red pepper flakes
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 can (12 ounces) cola
  • 1 cup chicken broth
  • 1 large sweet onion, thinly sliced
  • 2 garlic cloves, minced
  • TOMATILLO SAUCE:
  • 1 cup mayonnaise
  • 1/2 cup 2% milk
  • 2 tomatillos, husks removed
  • 3/4 cup fresh cilantro leaves
  • 1 jalapeno pepper, seeded and cut into chunks
  • 1 envelope ranch salad dressing mix
  • 1 tablespoon lime juice
  • 1 garlic clove, peeled
  • 1/8 teaspoon cayenne pepper
  • 16 flour tortillas (8 inches), room temperature

Directions

  • Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons
  • paprika, pepper flakes, cumin and salt; rub over meat. Place in a

2 of 2

Shredded Pork Burritos (continued)

Directions (continued)

  • 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and
  • cook on low for 8-10 hours or until meat is tender.
  • Set meat aside until cool enough to handle. Remove meat from bones;
  • discard bones. Shred meat with two forks. Skim fat from cooking
  • juices and return meat to slow cooker. Stir in remaining brown sugar
  • and paprika. Cover and cook on low for 1 hour or until heated
  • through.
  • Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos,
  • cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne.
  • Cover and process until blended. Pour into a small bowl. Chill until
  • serving.
  • Using a slotted spoon, spoon 1/2 cup filling off center on each
  • tortilla. Drizzle with some of the tomatillo sauce. Fold sides and
  • ends over filling and roll up. Serve with remaining sauce.
  • Yield: 16 servings (2-1/3 cups sauce).
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