Sweet Pork Burritos are a family favorite, and packed full of sweet and savory flavor. It’s an easy recipe that combines the crockpot (or Instapot) and the oven, to deliver melt-in-your-mouth goodness!
A friend of mine shared this recipe with me at least 15 years ago–although I’m not sure of the exact timing. It’s one of those recipes that can easily be a part of your regular menu schedule. I love it because it’s easy, quick, and perfect for even the busy nights. The crockpot does all the work during the day, then it takes me less than 10 minutes to assemble the burritos. Into the oven they go to be warmed through, and within 30 minutes dinner is on the table. All of kids love them, which is saying a lot! It’s not very often they all agree on a meal.
Sweet Pork Burritos Enchilada Style
As good as these are warm out of the oven, they also make amazing leftovers! I try to make extra so they’ll last for lunches (school and work). Sometimes that works, and sometimes it doesn’t, because they’re eaten so quickly. They’re perfect for having guests over for dinner, and also for giving as a freezer meal. You’ll love how easy they are, using simple pantry ingredients you probably have on hand!
They’re considered to be “enchilada style”, because they’re covered in enchilada sauce and cheese before baking. You an always switch it up, and make them like more traditional burritos as well.
*If you’re looking for a Cafe Rio copycat recipe for the pork, this isn’t intended to be a copycat, but tastes a lot like it! I’ve made both, and think this is a much easier version. Add a side of rice, or even add it to the burritos if you’d like!
Ingredients for Sweet Pork Burritos
There are so many yummy things in these burritos! Here’s what you’ll need to make them:
- Pork tenderloin
- Green chili enchilada sauce
- Brown sugar
- Black beans
- Monterey Jack cheese
- Flour tortillas (corn and gluten-free tortillas also work)
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How to make Sweet Pork Burritos Enchilada Style
It all starts with the pork loin in the crockpot! You’ll need 6-8 hours to get the pork nice and tender, so it will just fall apart with two forks. Place the pork in a large bowl, and add the rest of the ingredients except the cheese and tortillas. Cover the bottom of a large baking dish (I use a 10×15 glass dish) with green enchilada sauce. Take a tortilla and put filling down the middle, then top of cheese. Roll it up and place seam side down in the baking dish. Repeat until the dish is full.
I can usually fill a 10×15, plus a smaller 9×9. The beauty of this recipe is that it’s easy to make more or less as needed. As for the tortillas, I’ve used flour, corn, and the gluten-free tortillas by Mission–and often for the same meal. Most of my family loves flour, but I have a daughter who needs to eat gluten-free, and a couple of others that prefer corn tortillas. Since corn tortillas are also gluten-free, I’ll put those in the same dish as the other gluten-free tortillas.
Once your burritos are all in the pan, pour more green enchilada sauce to cover, and then sprinkle generously with cheese. Bake until the cheese is melted, and everything is warmed through. Serve with all your favorite toppings–sour cream, avocado or guacamole, chopped tomatoes, and salsa.
How to Freeze Enchiladas
I prefer to freeze uncooked enchiladas, because they tend to be less soggy. If you plan to freeze them uncooked, I suggest placing them in a disposable foil pan. Wrap tightly with two layers of plastic wrap, then foil, to help prevent freezer burn. Freeze for up to 3 months. You don’t need to thaw the enchiladas before baking–just remove the plastic wrap and place in the oven. This also helps prevent them from being soggy.
- 2.5 pounds pork tenderloin
- salt & pepper
- garlic salt
- 10 flour tortillas, or corn, gluten-free flour
- 40 ounces green chili enchilada sauce, 4-10 ounce cans
- 1/2 cup brown sugar
- 15 ounces black beans
- 1 bunch cilantro
- 1/2 pound Monterey Jack cheese
- sour cream
- chopped tomatoes
- Place the pork in a crockpot with 1/3-1/2 cup water, then generously season with salt, pepper, and garlic salt. Cook on high for 4 hours or low for 8 hours–or until pork is pull-apart tender.
- Preheat oven to 350 degrees, and spray your baking dish with cooking spray. Shred meat with two forks. then place in large bowl. Stir in 1 to 1 1/2 cans of the green chili sauce (if you're using 10 ounce cans, about 10-15 ounces.) Drain and rinse the black beans, then add them to the mixture along with the brown sugar. Chop the cilantro and add as much as desired. Mix until well combined.
- Pour about 1/2 cup green chili enchilada sauce into the bottom of your baking dish. Down the middle of each tortilla, place the filling, then sprinkle with cheese. Roll up, then place seam side down in the baking dish. Repeat until dish is filled.
- Pour the rest of the enchilada sauce on top of the burritos, then sprinkle generously with cheese. Cover the baking dish with foil, then bake for 25-30 minutes until cheese is melted and burritos are heated through. Remove the foil for the last 5 or so minutes of baking.