July 24, 2016

Shredded Pork Chimichangas

This very well might have been the first time I have eaten a chimichanga.  I remember my Mom making them when I was younger, but I don't remember ever eating them?  I was kinda picky :(

These were surprisingly really easy to make.  I used the same shredded pork recipe I use in my favorite Shredded Pork Tacos.  It marinates overnight and it's tender, juicy and full of flavor.  Then, I loaded them with beans and cheese, rolled them up and pan-fried them until browned and crisp.  The frying part is super fast.  Make sure you don't walk away from the stove or they will burn.

Top them with your favorite toppings and dig in.        

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Shredded Pork Chimichangas
From: Jenn@eatcakefordinner
(Printable Recipe)

For the Shredded Pork
3 Lbs. boneless pork country style ribs (or pork shoulder or loin)
1 Tbl. chili powder
1 tsp. dried oregano
2 tsp. ground cumin
2 1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. light brown sugar
2 garlic cloves, minced
1/3 c. finely chopped onion, plus a few
   big onion chunks for cooking
2 - 3 Tbl. olive oil or avocado oil
2 Tbl. cider vinegar

For the Chimichangas
5-6 large burrito-size tortillas
1 (15 oz.) can black beans, rinsed and drained
1 1/2 c. shredded Cheddar cheese
chopped cilantro
vegetable or canola oil, for frying

For Serving (all optional)
shredded lettuce
sour cream
jarred jalapeños, chopped
chopped cilantro
shredded Cheddar cheese

For the Shredded Pork: Trim any large pockets of fat from the pork and cut pork into 2-3-inch chunks; set aside.  Combine chili powder, oregano, cumin, salt, pepper, brown sugar, minced garlic and the finely chopped onion.  Add two Tablespoons of oil and the cider vinegar and stir together to form a paste.  If it's too thick, add another Tablespoon of oil.  Rub the paste all over the pork, covering ever last bit.  Wrap tightly in plastic wrap and refrigerate overnight.  When ready to cook, place pork in a large, oven-safe, pot and add enough water or chicken broth to cover the pork not quite halfway. Place some onion chunks right on top of the pork.

Cover with a lid and cook in a 300 degree oven until the pork is falling apart, about 3 - 3 1/2 hours, stirring once ever hour.  Remove from oven and allow to rest for about 15 minutes.  Remove the pork chunks and shred, adding some of the cooking liquid, so the pork is nice and juicy. 

To prepare the Chimichangas:  Heat vegetable or canola oil in a large skillet, over medium-high heat.  You will want to add enough oil to cover the entire bottom of the pan.  Meanwhile, lay tortillas out on the counter.  Divide shredded pork between tortillas.  Then, top each one with black beans, shredded cheese and some chopped cilantro.  Roll up each tortilla, folding in the sides as you roll, to form a burrito.  Place, seam-side down, in the hot skillet.  It's easiest for me to cook one at a time.    

This cooking process will go extremely fast, so don't walk away.  Once first side is browned, use tongs and flip over to brown the other side.  Then, use the tongs to hold and brown both edges, so all four sides are crispy.  Remove  chimichanga and place on a paper towel lined plate.  Repeat. 

For Serving:  Top chimichangas with desired toppings and serve.  Serves: 5-6.   



  1. Will it still be tender if you don't have time to marinate it?

    1. Just a note to everyone, I cook pork butts in a crock pot with seasoning such as these and 1/2 cup of water. I let it cook overnight and the next day you will have juicy meat to use in a variety of dishes including tamales.


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