Sweet Pork Baked Burritos

5 from 6 votes
16 Comments

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Sweet Pork Baked Burritos you can get on the table in no time! Shredded sweet pork burritos served enchilada style in portions perfect for family dinner.

Sweet Pork Baked Burritos

If you are a follower of our blog, you have probably figured out that we love Cafe Rio / Costa Vida. Thousands of you have tried our Cafe Rio recipes with great success and have left wonderful comments for us —thank you! The only complaint we really ever get about the burritos is that they can be a little time-consuming. We hear ya loud and clear! We understand sometimes you want Cafe Rio sweet pork burritos but don’t want to spend a lot of the day in the kitchen.

Casserole-Style Burritos

This is a recipe that we have come up with that still has all the great flavors of Cafe Rio. However, it is much simpler and much more family-friendly. In the time you can make your typical casserole pan of enchiladas, you can make these. Don’t get me wrong, I love the traditional way of making them. There is something about having your own huge burrito in a tin serving dish, but time is usually of the essence. The name of the dinner game is just to get it on the table quickly and efficiently with minimal clean-up, which this recipe does!

What To Serve on the Side?

We have some great side dish options to go along with these baked burritos. A nice green salad is always a good pairing with burritos. It adds some crunch and some color to your plate. We also love serving our Cheater Restaurant Style Refried Beans and Restaurant Style Mexican Rice with all of our Mexican dishes. Of course, you can never go wrong with adding chips and homemade salsa to the mix.

Love Cafe Rio?

It used to be Cafe Rio was known only in the west, but it’s popularity has really spread over the past several years. If you’ve eaten there, you know why. Their food is amazing! After enjoying their delicious food, we moved to a city that didn’t have a Cafe Rio. It was a sad day. I went to work to create copycat recipes so we could still enjoy the Cafe Rio flavors at home. Here are a few of our favorites:

Many Cafe Rio burritos in a dish, smothered with sauce and cheese

Sweet Pork Baked Burritos

5 from 6 votes
Sweet Pork Baked Burritos you can get on the table in no time! Shredded sweet pork burritos served enchilada style in portions perfect for family dinner.
Prep Time 4 hrs
Cook Time 20 mins
Total Time 4 hrs 20 mins
Course Dinner, Main Course
Cuisine Mexican/Spanish
Servings 8

Equipment

  • 9×13 inch pan

Ingredients

Shredded Pork

Cilantro Lime Rice

  • 1 1/2 cups rice uncooked
  • 3 cups chicken broth
  • 1 lime juiced
  • 2 cloves garlic
  • 1/2 bunch cilantro chopped

Burrito

Instructions

For the Shredded Pork

  • Sear pork on all sides until browned. Place pork in slow cooker with Coke, brown sugar, and enchilada sauce. Cook on high for 3-4 hours or low for 6-8 hours or until pork is tender and shreds easily. Shred pork, place back in crock pot and set aside.

For the Cilantro Lime Rice

  • In the meantime, place rice, chicken broth, lime, garlic and cilantro in a rice cooker and cook until done (you can also do this on the stove following rice package instructions).

For the Burritos

  • Preheat oven to 350-degrees.
  • Pour about ¾ cup of the green enchilada sauce over the bottom of a 9×13 glass pan and spread evenly.
  • In each flour tortilla shell, place about ¼ cup shredded pork, scoop of rice (to taste), scoop of black beans (lightly drained, to taste), about 2-3 tablespoons of green enchilada sauce, and a sprinkle of cheese (to taste). Place burritos along the bottom of the prepared 9×13 pan.
  • Pour remaining green enchilada sauce evenly over the top and sprinkle with remaining cheese.
  • Bake for 20-25 minutes or until cheese is hot and bubbly.
  • Serve with any extra remaining rice and beans.

Nutrition Information

Calories: 697kcalCarbohydrates: 96gProtein: 33gFat: 20gSaturated Fat: 8gCholesterol: 80mgSodium: 1858mgPotassium: 635mgFiber: 8gSugar: 38gVitamin A: 1113IUVitamin C: 12mgCalcium: 314mgIron: 4mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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Comments

  1. 5 stars
    I love sweet pork and enchiladas are my favorite – as soon asa I saw your recipe I knew I would love it! I definitely recommend this recipe!

  2. 5 stars
    These are a NEW FAVORITE! We fell in love with these and now my kids are even asking for them again tonight. Lol! Thank you so much.

  3. Can these be made ahead and left in the fridge until baking, or will they get too soggy? What about freezing?

    1. If you want to make them ahead of time, do everything except pour the enchilada sauce over the top. Pour it on right before you bake. I hope this helps!

  4. 5 stars
    I LOVE cafe rio burritos. This was phenomenal. Tasted better than the restaurant version. Can’t wait to have it on repeat at my house.

    1. Yes, that way it will just be like the Cafe Rio enchiladas.. which are delicious! Just make sure to soften up the corn tortillas first in a pan or they will fall apart. Hope this helps!

  5. Looks delish! Can’t wait to try it! Can you tell me about how many servings this produce? Forgive me if it’s posted; I’m just not seeing it. 🙂

    1. It should serve 6. We have 5 in our family and it makes plenty 🙂 Hope this helps!

  6. 5 stars
    Thank you for this recipe. This was pretty darn good!

    Next time, I will cut back massively on the brown sugar (from a cup to perhaps 1/4 c). The pork was far too sweet for us, but we’ll definitely be trying this again with minor alterations. The rice was amazing; I’ve done cilantro lime rice before (our favorite and great to serve with grilled vegetables), but making it with chicken broth added a whole new dimension to the flavor!

    For those interested in making this but prefer not to use a crockpot, you could alter this dish to be ready in under an hour by swapping out the pork and shredding up a rotisserie chicken instead. We may try that next time!