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Pork Chimichanga
Source: The National Pork Board
PREP TIME
30 mins
COOK TIME
90 mins
SERVING SIZE
10
What You’ll Need
- 4-pound Prairie Fresh® pork shoulder roast (3-4 pounds, cut into 3-4 chunks)
- 1 can dark soda
- ½ cup orange juice
- 4 cloves garlic (3-4 cloves)
- 1 jar tomatillo salsa
- Salt (to taste)
- Black pepper (to taste)
- 2 cups shredded cheese (cheddar or Mexican blend)
- Large flour tortillas
- Vegetable oil (for frying)
Directions
- Add your chunks of pork to the pressure cooker along with the soda, orange juice, and garlic. Cook on high pressure for 45 minutes. Do a natural release for 10 minutes, then manual release to release the remaining pressure.
- Transfer pork to a cutting board and shred with two forks for your desired texture.
- In a bowl, mix the meat and as much salsa as you like. Season with salt and pepper to taste.
- Lay out your tortilla and about ¾ cup of meat.
- Top with your desired amount of cheese.
- Folder over the end of the tortilla that is closest to you and fold it away from you. Fold up the sides of the tortilla and continue to roll the chimichanga.
- Heat about ½ inch of oil in a cast iron or heavy bottom skillet until the temperature reaches 325 F.
- Gently place your chimichanga in the skillet, seam side down. Cook, rotating until golden brown. Drain on a paper towel and enjoy!
