Baked Sweet Pork Chimichanga Recipe
This Baked Sweet Pork Chimichanga is a mouthwatering fusion of American and Mexican flavors, combining tender, slow-cooked pork with a hint of sweetness. With just 15 minutes of prep, the slow cooker does the heavy lifting, making it an effortless yet impressive dish.
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.
Nutrition
Calories: 694kcalCarbohydrates: 73gProtein: 49gFat: 23gSaturated Fat: 10gCholesterol: 144mgSodium: 1086mgPotassium: 1064mgFiber: 5gSugar: 63gVitamin A: 768IUVitamin C: 4mgCalcium: 315mgIron: 2mg
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