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Slowcooker Pork Chili Verde Burritos

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pork chili verde smothered burrito on a plate


Who doesn’t love a good smothered burrito? This is how you make one with leftover pork and a handful of cheater ingredients! This is certainly not your traditional pork chili Verde recipe, but it is quite tasty. The reason I don’t go traditional is that these take long enough, and I often can not find tomatillos where I live. And anyway, one of the ingredients I use has most of the traditional ingredients in it already!

That ingredient is salsa verde. It typically has onion. Cilantro, tomatillo, peppers – pretty much every traditional ingredient that goes in the blender when you make pork chili Verde. Mix this with some green enchiladas sauce, some fresh veggies, and some great seasonings, like your spicy Dan-O’s, and you get a great pork chili Verde for smothering burritos or enjoying as is! 

So where I typically do things differently, is that I cook my pork in huge chunks. I remove it from the liquid and never return it. Instead, I just use the shredded pork for my burrito filling and smother it with the liquid. You can definitely return the pork to the liquid and it eat it as a soup, but no… you clicked on a burrito recipe and this is the way. 

Serve your pork chili Verde burritos with rice and beans, and maybe a margarita! Enjoy.


  • 2 lbs boneless pork butt in large chunks 
  • ½ yellow onion diced 
  • 1 large jalapeno sliced 
  • 4 cloves of garlic chopped 
  • ½ cup of pico de gallo 
  • 1 tbs chopped cilantro 
  • 8 oz salsa verde 
  • 8 oz green enchilada sauce 
  • 1 tsp cumin 
  • 2 tbs spicy Dan-O’s Seasoning 
  • 1 tsp Mexican oregano 
  • 2 tbs butter
  • 2 tbs flour 
  • Large flour tortillas
  • White cheese of choice

Prep Time

10 Mins

Cook Time

8 Hrs

Serving Size



  1. Dice your onions and garlic, and slice your jalapenos. Cut your pork shoulder down into large chunks, and season with spicy Dan-O’s Seasoning. 
  2. In a large pan, add in 1 tbs oil over medium heat. Add your onion, jalapenos and garlic to the pan on one side, and your pork chunks on the other. Slightly sear the pork chunks and cook your veggies until softened. 
  3. Add the pork and veggies to your crockpot and mix in the remaining ingredients (besides tortillas and cheese). Cook on high for 2-3 hours, then reduce to low for another 5 hours. 
  4. When the pork is fall-apart tender, remove the pork with tongs and transfer to a separate plate. Shred with two forks and do not return to the crockpot. 
  5. Make a quick roux by whisking 2 tbsp flour into 2 tbs butter over medium-low heat for a few minutes. Mix roux into Verde sauce in the crockpot. 
  6. Add pork filling to a large burrito and drizzle some of the Verde sauce inside. Melt cheese over top of the burrito in the microwave, and then smother the burrito with the green Verde sauce. 
  7. Serve with rice and refried beans. 
  8. Enjoy!

Contributed recipe by Andrew in Covington, KY.

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