Pork Adobo Burritos With Creamy Tomatillo Ranch and Grilled Tortillas
By Mason Brooks
These pork adobo burritos are made for feeding a table of hungry burrito fans at home. Slow-cooked shredded pork is tucked into warm tortillas with Mexican rice, black beans, guacamole, cilantro, queso fresco, and creamy tomatillo ranch sauce, then lightly grilled for a crisp exterior and a warm, saucy center.
The pork starts with a three-pound shoulder or butt rubbed in Mexican adobo sauce and slow-cooked with a can of Coke. The cola supplies the slow-cooking liquid around the meat. When it is tender, the shredded meat is mixed back into its juices for a moist filling. Mexican rice, cooked or drained black beans, guacamole or sliced avocado, cilantro, queso fresco, and creamy tomatillo ranch sauce complete each tortilla.
The pork is ready when it shreds easily and stays coated in its juices rather than looking dry. Warm the tortillas before filling so they fold without cracking, and keep the fillings contained while wrapping. The usual trouble is an overstuffed burrito, which can split or leak on the grill; use a firm, closed wrap before it cooks so steam can escape and the shape stays neat while the tortilla browns.
At the table, offer extra creamy tomatillo ranch sauce for anyone who wants the burrito smothered. Leftover pork and fillings are easiest to keep separate from tortillas, since wrapped burritos lose their crisp grilled exterior as they sit. Warm tortillas and assemble another batch when ready to eat them for a more freshly grilled finish.
Why you'll love this recipe
- Feeds a crowd comfortably, since the stated yield is 12 burritos and each tortilla carries pork, rice, beans, avocado, cheese, and sauce.
- The slow cooker suits a busy day because the adobo-coated shoulder cooks until shreddable while the remaining burrito fillings require simple assembly.
- Familiar fillings please mixed tables because guests get tender pork alongside Mexican rice, black beans, guacamole, cilantro, queso fresco, and ranch sauce.
- The filling format makes leftovers practical because remaining pork, rice, beans, and sauce can be portioned into tortillas when another meal is needed.
- Light grilling gives the wrapped tortillas a crisp exterior, providing contrast to the juicy shredded pork and creamy tomatillo ranch inside.
- The recipe offers guacamole or sliced avocado, making it easier to use the avocado form available without changing the rest of the filling.
Ingredients
- •3 pound pork shoulder or butt
- •1 cup Mexican adobo sauce
- •1 can Coke (12 ounce)
- •12 large tortillas (warmed)
- •3 cups Mexican rice
- •3 cups black beans (cooked or drained and rinsed)
- •1 cup guacamole (or 1 large avocado, sliced)
- •0.5 cup cilantro (coarsely chopped)
- •1 cup queso fresco (crumbled)
- •1 cup creamy tomatillo ranch sauce
Instructions
- 1
Rub the Mexican adobo sauce all over the pork.
- 2
Place the pork in a slow cooker with the Coke.
- 3
Cook until fall-apart tender, about 8 to 10 hours on low or 4 to 6 hours on high.
- 4
Shred the pork and mix it back into the cooking juices.
- 5
Assemble the warmed tortillas with the pork, Mexican rice, black beans, guacamole or sliced avocado, cilantro, queso fresco, and creamy tomatillo ranch sauce.
- 6
Wrap the burritos and grill lightly before serving.
FAQ
Nutrition (per serving)
Calories
829
Protein
44.3g
Fat
41.3g
Carbs
70g
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