If you've been looking for a go-to pork burrito recipe, the search is over! This is one of our favorite Chef Tom recipes, especially when he makes it on the Kamado Joe Classic III Ceramic Charcoal Grill.
WHAT YOU'LL LOVE
- Grilling the pork before braising it builds a charred crust into the meat that a straight braise from raw wouldn't develop
- Blending the salsa verde and splitting it into two batches means the same base seasons the braise and also becomes the sauce poured over the finished burritos, without making two separate sauces
- Simmering the braise until the pork is fork-tender but not falling apart keeps enough texture for the burrito filling, rather than shredding into mush
- Warming the finished burritos under a closed grill lid melts the cheese on top without needing to broil or torch them separately
Category
Entree
Cuisine
Mexican
Servings
8
Prep Time
20 minutes
Cook Time
2 hours 3 minutes
Calories
2253
Try our favorite recipe for Pork Burritos with Green Sauce. These burritos are the ultimate combination of flavor and ease. Create this mouthwatering blend of braised pork, cheese, and green chile. They are sure to become your go-to grilling delicacy!
Ingredients
- 4 lb pork country ribs
-
Colonial Chile Infused Oil
-
Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 3 medium yellow onions, divided
- 2 lb poblano and/or Anaheim green chile peppers
- 4 jalapeños (optional)
- 2 lb of tomatillos, husked and peeled
- 2 bunches of cilantro, divided up
- 12 cloves of garlic
-
1/4 cup Cattleman’s Grill Mexicano Seasoning
- 1 (12 fl oz) bottle of dark Mexican beer (optional)
- 6-8 cups of vegetable stock
- 1 lb Russet potatoes, peeled and diced
-
Jacobsen Salt Co. Kosher Sea Salt
- 8 large flour tortillas
- 8 oz sharp cheddar cheese
- 8 oz pepper jack cheese
- Cotija with optional garnish
- 16 eggs
Directions
Build a coal bed in your Kamado Joe Classic III Ceramic Charcoal Grill. Get the temperature stabilized between 450ºF-500ºF.
- Roast the chiles over direct high heat until the skins are blackened on all sides, then place them in a sealed bag for about 15 minutes. Peel the skins off. You don't need them seeded so slide those off and dice.
- Quarter two of the onions, leaving the quarters intact at the root end so that they hold together. Peel the skins from the outside. Grill the onion quarters and tomatillos until they're nicely charred. Chop the onions--don't be afraid to be rough!
- Combine the grilled onion, tomatillos, roasted chiles, 1 1/2 bunches of fresh cilantro and garlic into a blender. Add a cup of the vegetable stock and process until smooth. Pour half of the salsa verde into a container to save for later.
- Coat the country style ribs in a generous layer of Colonial Chile Infused Oil. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Cut the pork into cubes and grill them over direct heat until lightly charred. Remove from the grill. Dice into 2” cubes.
- Close the airflow down to stabilize the temperature at 400ºF.
- Place a Lodge Logic 7 quart dutch oven on the grill.
- Peel and slice your third onion. Add two tablespoons of Colonial Chile Infused Oil to the dutch oven. Add the sliced onion, grilled pork, salsa verde and Cattleman’s Grill Mexicano Seasoning. Mix well. Based on your preferences, add the dark Mexican beer and enough vegetable stock to cover everything. Simmer until the meat is tender enough to pull apart with a fork, but not yet falling apart on its own. Add more stock or water as needed to keep the pork submerged as it braises.
- Add the diced potato and more vegetable stock or water, if necessary. Continue cooking until the potatoes are tender, about 30 minutes. Taste and season with salt, as needed.
- Fill each of the large flour tortillas with about 1 cup green chile pork and potatoes and about 1 oz pepper jack cheese. Roll the tortilla around the filling.
- Pour just enough of the reserved salsa verde into a Lodge 12” Cast Iron Skillet to cover the bottom of the skillet. Place four stuffed tortillas into the skillet. Pour about 1/2-3/4 cup salsa verde over the top, along with about 4 oz of sharp cheddar.
- Place the skillet back on the grill. Close the top airflow to trap the heat in the grill. Let warm through for about 20 minutes, until the cheese is melted.
- Mince the remaining 1/2 bunch of cilantro for garnish.
- Top each one with crumbled cotija cheese, minced cilantro and finish it off with a sunny side up egg or two.
Recipe Note
Recipe FAQ
Why grill the pork before braising it instead of braising it raw?
Charring the cubed pork over direct heat first builds a crust into the meat. Braising it straight from raw would skip that layer of flavor entirely.
Why split the salsa verde into two batches instead of using it all in the braise?
Blending one large batch and setting half aside means the same base seasons the pork as it braises, and the reserved half becomes the sauce poured over the finished burritos — no need to make two separate sauces.
Why simmer the pork until it's fork-tender but not yet falling apart on its own?
Stopping at that stage keeps enough texture for the burrito filling. Letting it go further, until it shreds completely, would leave a mushier filling than this recipe is built around.
Why finish the assembled burritos under the grill's closed lid instead of in an open skillet?
Closing the lid traps heat around the skillet, melting the cheese on top without needing to broil or torch the burritos separately.
Are sunny-side-up eggs on top a food safety concern?
Runny yolks carry a small salmonella risk, similar to other dishes with intentionally undercooked eggs. If you'd rather avoid that, cook the eggs until the whites and yolks are fully set instead of sunny-side-up.
How indoor-friendly is this recipe?
2 out of 5 the braise, filling, and assembly all work fine in a Dutch oven on the stovetop, but charring the chiles, onions, and pork over live fire is central to this recipe's flavor and difficult to replicate indoors.
Recipe Highlights
Grilled-then-braised pork: Builds char before the meat becomes tender.
Dual-purpose salsa verde: One batch seasons the braise and finishes the plate.
Fork-tender stopping point: Preserves texture instead of shredding into mush.
Closed-lid cheese melt: Finishes the burritos without a separate broiling step.
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Nutrition
Nutrition
- Nutrition Serving Size
- 26.86 oz
- per serving
- Calories
- 2253
- Carbs
- 53 grams
- Protein
- 192 grams
- Fat
- 140 grams
- Sodium
- 3942 milligrams
