Sweet Pork Burritos


Sweet Pork Burritos

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Recipe by Julia Pacheco Course: Main, DinnerDifficulty: Easy


Prep time


Cooking time




  • 3 lb pork tenderloin, or pork shoulder or butt

  • 1 3/4 cup coca cola, divided

  • 3/4 cup brown sugar, divided

  • 10oz can red enchilada sauce

  • 4oz can diced green chilis

  • 1 tbs minced garlic

  • Creamy Tomatillo Dressing
  • 3 tomatillos, remove the outside leafy layer

  • 1 jalapeƱo

  • 1 tbs minced garlic

  • 1 handful cilantro

  • 2 fresh lime juice

  • 2 cups milk

  • 2 cups mayonnaise

  • 3.5 tbs hidden valley ranch dressing mix


  • In a bowl whisk 1/3 cup of the brown sugar and 1.5 cups of the coca cola cola together. Add your pork to the slow cooker and pour the coca cola mixture on top cook on LOW for 6 hours or HIGH for 4-5 hours.
  • While the pork is cooking add all of the “creamy tomatillo dressing” ingredients into a food processor or blender for 1-2 minutes or until smooth, pour into an air tight container and refrigerate for at least 1 hour. (This does make a lot of dressing we like to use the leftover dressing for the next few days over salads, to dip in chips or over anything! You can always half this dressing recipe if you don’t want as much though.)
  • After the cooking time is up discard the liquid in the slow cooker and remove any access fat on the pork. Shred the pork in the slow cooker with two forks, a hand mixer, or a meat masher. To the pork in the slow cooker add the enchilada sauce, garlic, 1/3 cup of brown sugar, 1/3 cup of the coca cola, and can of green chilis stir everything to combine. Cook on HIGH for 30 minutes-1 hour.
  • Once the slow cooking time is up you can assemble your burritos. We like to serve our sweet pork in a tortilla with shredded Mexican style cheese, lettuce, tomato, lime, black beans, and of course plenty of the yummy tomatillo dressing.

Recipe Video

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