Texas Pork Burritos Recipe
Texas Pork Burritos Recipe photo by Taste of Home
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Texas Pork Burritos Recipe

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I've been experimenting with green enchilada sauce lately, and it sure lights up the taste of this delicious pork stew. —Sally Sibthorpe, Shelby Township, Michigan
TOTAL TIME: Prep: 40 min. Cook: 6-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 40 min. Cook: 6-1/2 hours
MAKES: 10 servings


  • 1 boneless pork shoulder butt roast (3 to 4 pounds), cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons canola oil
  • 2 cans (10 ounces each) green enchilada sauce
  • 1 large onion, thinly sliced
  • 2 medium carrots, thinly sliced
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1/2 cup chicken broth
  • 2 tablespoons ground cumin
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 2 tablespoons all-purpose flour
  • 1 cup (8 ounces) sour cream
  • 1/2 cup minced fresh cilantro
  • 10 flour tortillas (8 inches), warmed
  • 2 cups (8 ounces) shredded Mexican cheese blend

Nutritional Facts

1 each: 710 calories, 37g fat (14g saturated fat), 191mg cholesterol, 1270mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 56g protein.


  1. Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
  3. Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly. Yield: 10 servings.
Originally published as Texas Pork Burritos in Taste of Home August/September 2010, p61

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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DrDoom77 User ID: 5847238 113667
Reviewed May. 8, 2013

"My wife and I like this recipe a lot and make it every few months. That said, I do have to agree that it comes out pretty runny even after that last thickening step. If anyone has ideas for dealing with that, I'd love to hear them."

sruasonid User ID: 5732417 191425
Reviewed Jan. 21, 2013

"Sorry all, but I must agree with Harley and trance. The photo looks gross, and just reading the ingredients made me want to hurl. Stupidly, I tried it anyway thinking it might not be that bad. I was wrong. Between the nasty sauce, all that broth, and the sour cream, it was a bland, gluey, colorless, tasteless mess. Waste of time, money, and ingredients. I should have followed my instincts and passed. I didn't think Harley's review was rude, just condescending, BTW, but I did feel all the snarky rebukes WERE rude, as well as unnecessary. Trance and I are just being honest with our description of the way we experienced the recipe, not the choice of the cook to use canned products. The combination of these ingredients simply didn't work, and the result was awful. To each his own. That's what reviews are for foljs- to relate your own experience with the recipe redults, not each other. Lighten up!"

trancebaby User ID: 3079175 191424
Reviewed Aug. 25, 2012

"This recipe has too much liquid even with the thickening step (last thing you do). Sorry, but a dry-rub and roasted or grilled pork recipe like Mexican-style Carnitas is better for burritos than this gloppy mess. (just look at the picture) I was very disappointed."

ilka896 User ID: 6549264 191422
Reviewed May. 25, 2012

"It was pretty good. I do not like olives so did not put them in but I did add a little hot sauce to spice things up a little bit. It just tastes like it needs some hotness to it."

Jane Lasher User ID: 2819230 130622
Reviewed Apr. 9, 2012

"This was great! easy to get in the crockport and terrific for a weekday evening meal."

MaggieWB User ID: 4951050 191380
Reviewed Oct. 16, 2011

"My husband is not an adventurous eater, but this one he raved about. It is easy, different, and delicious. Thank you for sharing your creativity!"

ValerieMS User ID: 4364700 130621
Reviewed Sep. 11, 2011

"I lived in TX for 8 years, but can't get ingredients and don't have time to make my own sauce these days. This sounds like a great recipe to a homeschooling mom of 3 who knows what authentic is."

ferretmama User ID: 5740430 120997
Reviewed Sep. 8, 2011

"Had to leave out the olives since no one in the family likes them. Came out sooooo good. I wish there were some way to vote jerks like harleyrider out of our community. We don't need that sort of bad attitude. Maybe they're such a terrible cook that whatever they try DOES come out badly..? badly....?"

[email protected] User ID: 1166728 190346
Reviewed Sep. 8, 2011

"I will be making this recipe soon, I think it sounds great! I agree with the others about nmharley manners except he should just keep making his own sauce if he wants too. I appreciate the time saving conveniences and believe it or not they even have books,programs and other recipes that are semi-homemade or time saving for busy people. He may be the only one who could tell much difference, but keep up all the authentic hard work if that is what you choose to do."

OzarkMeatSmoker User ID: 6188642 179741
Reviewed Sep. 8, 2011

"If you smoke the pork butt with a nice rub coating it adds a great layer of flavor. Take it to about 185° internal, slicing range, then cube it. Or go on up to 200° and pull it. Works either way.

And here's a tip - If your pork is "dry" it's because it is overcooked. 160° internal temp. is done for pork. It may even still be a bit pink but it is fine to eat. And it will be moist. Buy a quick acting thermometer to check internal temp. with, good investment."

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