Slow-Roasted Pork Shoulder with Green Chile Smothered Burrito

Ingredients  

Pork Shoulder & Seasoning

• 2 picnic pork shoulders ~3″ thick
• Salt and pepper to taste
• 2 tbsp all‑purpose flour
• 2 tbsp cornmeal
• 2 tbsp neutral oil for searing

Green Chile Sauce

• 3 tbsp unsalted butter
• 3 tbsp all‑purpose flour
• 1 tbsp cornmeal
• 1 large yellow onion diced
• 1 tbsp ground cumin
• 1 tsp Mexican oregano
• 4 fire‑roasted tomatoes diced
• 5 cups peeled chopped green chiles
• 4 cups chicken broth

Assembly Fillings

• Large flour tortillas
• 2 cups cooked beans pinto or black, whole or lightly mashed
• 2 cups shredded cheese cheddar or Monterey Jack
• ½ cup diced onion

Optional Toppings

• Sour cream fresh cilantro, sliced avocado, lime wedges

Method 

Prep and Sear the Meat

1. Allow pork to reach room temperature before seasoning. Rub with salt, pepper, flour, and cornmeal. Heat oil in skillet over medium-high and sear all sides until golden (~3–5 minutes each). Transfer meat to a roasting pan.

Build the Green Chile Sauce

1. In roasting pan, melt butter. Stir in flour and cornmeal to form a roux; cook until just golden. Add onion, cumin, and oregano; sauté until fragrant and softened. Stir in tomatoes and chiles, then whisk in broth gradually.

Slow Roast

1. Nestle pork into sauce, cover tightly, and roast at 250°F (120°C) for about 6 hours, until easily shredded.

Shred and Integrate

1. Let the meat rest briefly before shredding. Stir pork back into chile sauce to absorb flavors.

Burrito Assembly

1. Warm tortillas until flexible. Layer beans, shredded cheese, diced onion, and pork with sauce on each tortilla. Roll tightly with seam down. Option to smother extra sauce and cheese and broil briefly until bubbly.

Garnish and Serve

1. Present smothered burritos hot. Add sour cream, cilantro, avocado, or lime for brightness.