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+ servings

Tomatillo Pork Burritos

Pulled pork simmered for hours with tangy yet savory tomatillo sauce that gushes in your mouth like a stew wrapped in a tortilla covered in cheese. Slurping goodness.
Prep Time 30 minutes
Cook Time 6 hours
Servings 1 Roast


  • pork roast shoulder or butt work fine
  • 20-25 large tomatillos
  • 2 onions
  • jalepenos to taste
  • 3 large poblano peppers substitute canned green chili's if unavailable
  • garlic to taste fresh is best, powdered works
  • 1/2 bunch cilantro
  • Juice of 2-3 limes
  • cumin
  • salt and pepper
  • cayenne

For the Burritos

  • shredded cheese
  • sour cream
  • refried beans
  • rice
  • tortillas


  • Clean tomatillos, cut in half and arrange skin up on baking sheet.
  • Roughly chop onion and place on sheet.
  • Half and destem jalepenos and poblanos. Deseed jalepenos if desired (all seeds for mild, 1/2 seeds for spicier) jalepenos. Place on sheet with tomatillos and onion.
  • Drizzle olive oil over tray and stir lightly to coat.
  • Broil on high until tomatillos are blackened and aromatic.
  • Let cool to a safe handling temperature.
  • Transfer to blender. Add garlic, cilantro, lime, cumin, salt and pepper, cayenne (if not hot enough) and a hint of cinnamon.
  • Blend, then pour oven pork roast.
  • Cook for 6-8 hours on low.


  • Lay pork over wrap, add cheese and wrap. Plate with rice and refried beans.
  • Top beans and burrito with shredded cheese. Broil until cheese is melted.


This also makes a phenomenal stew or can be served over rice.