Grammy's Kitchen · Burritos · Sweet Pork Burrito Bowls
One of 111 burritos recipes we measured
from tastesbetterfromscratch.com
30 cooks on tastesbetterfromscratch.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| vegetables and beans | 0% | 35% |
| liquid | 38% | 0% |
| sweetener | 8% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 2-4 pounds pork shoulder |
| 3 cups Coke (, divided) | |
| 3 g | 1 teaspoon garlic powder |
| 237 g | 1 cup water |
| 411 g | 1 can diced green chiles |
| 284 g | 10 oz red enchilada sauce (, or homemade, 1/2 the recipe) |
| 106 g | 1/2 cup brown sugar |
| Cooked Mexican Rice ((or cilantro lime rice)) | |
| Lettuce (, chopped) | |
| Black beans ((or pinto beans), drained and warmed) | |
| Homemade salsa (or pico de gallo) |
Method: 6 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We loved this… we don’t do pop in our house so I substituted beef broth and apple cider vinegar while cooking the pork. I also took some of that broth to put in the sauce afterwards. It was still plenty sweet for my family. I also opted for the Mexican ric” — a cook, 5.0★
“I've loved so many recipes on this site, but the sweet and spicy mix of this pork just wasn't our favorite!” — a cook, 2.0★