This Baked Sweet Pork Chimichanga is a mouthwatering fusion of American and Mexican flavors, combining tender, slow-cooked pork with a hint of sweetness. The crispy, golden tortilla exterior gives way to a melt-in-your-mouth filling, creating a perfect balance of textures. With just 15 minutes of prep, the slow cooker does the heavy lifting, making it an effortless yet impressive dish.
Packed with bold spices, savory pork, and a touch of sweetness, every bite is a flavor explosion. The dish is hearty and satisfying, offering a comforting blend of protein, fiber, and warmth. Whether it’s a weeknight dinner or a weekend feast, this chimichanga delivers restaurant-quality taste with minimal effort. Let your kitchen fill with irresistible aromas as it bakes to golden perfection!
Ingredients for Baked Sweet Pork Chimichangas
- 3 pounds pork roast (boneless or bone-in, trimmed of excess fat)
- 2 cups chunky salsa (store-bought or homemade; mild, medium, or hot, depending on preference)
- 12 ounces Dr Pepper soda (or substitute with cola or root beer for a similar flavor profile)
- 2 cups brown sugar (light or dark, packed)
- 8 large flour tortillas (10-inch size works best for easy folding)
- 16 ounces refried beans (canned or homemade; use fat-free or traditional)
- 2 cups shredded cheddar cheese (or substitute with Monterey Jack or a Mexican cheese blend)
- Nonstick cooking spray (or olive oil for brushing)
- 1/2 cup sour cream (for topping; use full-fat or light)
- 1 avocado, diced (for topping; optional but recommended for freshness)
Step-by-Step Instructions
- Cook the pork roast: Place the pork roast in a slow cooker and fill it halfway with water. Cook on high for 4 hours.
- Prepare the sauce: Drain the water from the slow cooker and cut the pork into thirds. In a bowl, mix the salsa, Dr. Pepper, and brown sugar. Pour this mixture over the pork in the slow cooker. Cook on low for an additional 4 hours.
- Shred the pork: Drain the liquid from the slow cooker, reserving about 1/2 cup. Shred the pork using two forks, then mix the reserved liquid back into the pork to keep it moist.
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Assemble the chimichangas: Evenly divide the shredded pork, refried beans, and shredded cheese among the 8 tortillas. Fold each tortilla into a rectangular packet, ensuring the filling is secure. Place each chimichanga folded-side down in a 9×13-inch baking dish.
- Prepare for baking: Generously spray the tops of the chimichangas with nonstick cooking spray (or lightly brush with olive oil). This will help them crisp up in the oven.
- Bake: Place the baking dish in the preheated oven and bake for 15 minutes. Remove from the oven, carefully flip each chimichanga, and return to the oven to bake for an additional 15 minutes, or until golden and crispy.
- Serve: Top each chimichanga with a dollop of sour cream and diced avocado before serving. Enjoy warm!
Creative Toppings and Sauces to Elevate Your Chimichangas
While sour cream and avocado are classic toppings, why not get creative? Try adding a drizzle of chipotle mayo for a smoky kick or a spoonful of pico de gallo for freshness. For a tangy twist, mix lime juice into your sour cream or top with pickled jalapeños. Don’t forget a sprinkle of cilantro or a squeeze of lime for a bright finish!
Perfect Pairings: What to Serve with Your Chimichangas
These baked chimichangas are a meal on their own, but they pair wonderfully with sides like cilantro-lime rice, black bean salad, or a simple corn and avocado salad. For a lighter option, serve with a crisp green salad dressed in a zesty vinaigrette. And don’t forget a cold glass of Dr. Pepper or iced tea to complete the meal!
How to Store and Reheat for Maximum Freshness
Store leftover chimichangas in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F oven for 10-15 minutes, or until crispy. For a quicker option, use the air fryer at 375°F for 5-7 minutes. Avoid microwaving, as it can make the tortillas soggy.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-shredded pork or rotisserie chicken as a shortcut. You can also prepare the pork filling a day ahead and store it in the fridge. When ready to assemble, simply warm the filling slightly before rolling the chimichangas. This recipe is also freezer-friendly—freeze unbaked chimichangas on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding a few extra minutes to the cooking time.
Equipment Tips for Perfect Chimichangas
A 9×13 inch baking dish is ideal for this recipe, but if you’re making a smaller batch, a quarter sheet pan works too. For easy shredding, use two forks or a hand mixer on low speed to pull apart the pork. A pastry brush is handy for evenly coating the chimichangas with oil, but a spray bottle with olive oil works just as well for a lighter touch.
Baked Sweet Pork Chimichanga Recipe
Ingredients
- 3 pound pork roast
- 2 cups salsa, chunky
- 12 ounces Dr Pepper Soda
- 2 cups brown sugar
- 8 flour tortillas
- 16 ounces refried beans
- 2 cups cheddar cheese, shredded
- non stick cooking spray
- 1/2 cup sour cream, topping
- 1 avocado, diced for topping
Instructions
- Place pork roast in slow cooker and fill half full with water. Cook 4 hours on high.
- Drain water from slow cooker and cut pork into thirds.
- Mix salsa, Dr. Pepper, and brown sugar together in a bowl. Pour on top of pork and cook for 4 more hours in the slow cooker on low.
- Drain liquid and shred pork. Save some liquid and mix it back in with the pork to keep it moist.
- Preheat oven to 350 degrees F.
- Evenly divide pork, refried beans and cheese between 8 tortillas.
- Fold up each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch baking dish.
- Spray the tops of the chimichangas generously with nonstick cooking spray (you could also use a pastry brush and lightly brush the tops with olive oil).
- Place in preheated oven and bake for 15 minutes.
- Remove from oven, turn over each chimichanga and return to the oven to cook for an additional 15 minutes.
- Top with sour cream and avocado before serving.