Slow-Roasted Pork Shoulder with Green Chile Smothered Burrito

Instructions:

1. Season the pork shoulder generously with salt, pepper, cumin, oregano, and smoked paprika.
2. Heat the oil in a large pot or Dutch oven, then sear the pork on all sides until browned.
3. Add the onions and garlic, sautéing until fragrant.
4. Pour in the chicken broth, diced tomatoes, and roasted green chile.
5. Cover and simmer on low for 3–4 hours, or until the pork is incredibly tender and falling apart.
6. Shred the pork directly into the sauce, then simmer uncovered to thicken to your preferred consistency.
7. To serve, fill flour tortillas with rice, beans, and pork, then roll into burritos.
8. Spoon extra green chile pork sauce over the top and add cheese if desired.

Variations

• Add roasted tomatillos or a splash of salsa verde for a brighter, tangier finish.
• Use pork loin for a leaner option, adjusting the cooking time to prevent drying.
• Add diced potatoes during the last hour for additional heartiness.
• Substitute chicken thighs for a lighter but equally flavorful version.
• Mix in a small amount of Hatch green chile powder if you want a deeper roasted flavor.

Tips

• Sear the pork thoroughly; this step builds a strong base of flavor.
• If the sauce is too thin after shredding, simmer uncovered until it reaches a hearty consistency.
• Warm the tortillas before assembling to prevent tearing.
• For extra richness, add a handful of shredded cheese inside the burrito before rolling.
• This dish reheats beautifully, making it ideal for leftovers or meal prep.