If you have been on our website before, you know how much we love Mexican food.
Whenever we go to a Mexican restaurant, my go-to dish is a chimichanga. I love the crunchy outside with all the meat and cheese on the inside. However, I know that deep-fried tortilla is probably not the healthiest thing . . .
That’s where these Baked Sweet Pork Chimichangas come into play! All the flavor and crunchy outer shell without the deep fry . . . you’re going to love this recipe.
Chimichanga VS. Burrito
We get asked all the time what the difference between a chimichanga and a burrito is, and why these “baked” chimichangas are such a great option.
A burrito is typically filling wrapped in a flour tortilla. A chimichanga is a popular Tex-Mex dish consisting of toppings wrapped in a flour tortilla, just like a burrito, and then deep fried.
These baked chimichangas are such a great option if you’re cutting back on calories or fats because you’re not frying them in oil, but rather baking them in the oven.
Give our Baked Shredded Beef Chimichangas a try!
How to make the sweet pork filling
Many popular restaurants in Utah make sweet pork – there are lots of different recipes for it, but this one is my favorite (it’s also great used in these Sweet Pork Quesadillas and Sheet Pan Sweet Pork Nachos.
- Place pork roast in a slow cooker. Fill the slow cooker half full with water. Cook roast on HIGH heat for 4 hours.
- Drain the water and cut the roast into 3 pieces.
- In a bowl, mix together salsa, Dr. Pepper soda (not diet Dr. Pepper), and brown sugar. Pour mixture on top of roast in the slow cooker.
- Cook for 4 more hours on LOW heat.
- Remove roast from slow cooker and shred (it should fall apart pretty easily at this point).
- Now you are ready to assemble the chimichangas! This sweet pork is also perfect for nachos, burritos, tacos, taquitos, salads, etc. The possibilities are endless!
After the sweet pork is finished cooking, I put the roast in a 9×13″ pan and shred it up.
I used these Bear Claws to shred it quickly – after cooking that long in a slow cooker, the meat shreds apart really easily.
How to make a crispy baked chimichanga
In a large tortilla, place a spoonful of the pork filling in the middle. Sprinkle some cheese on top, then roll it up, tucking in the sides so that the filling doesn’t fall out.
Place the chimichanga on a large baking sheet that has been sprayed with non-stick cooking spray or lined with aluminum foil for easy clean up, making sure that the seams of the chimichanga are facing down.
Using a pastry brush, spread a little melted butter on each chimichanga. This is what will make each chimichanga crispy, even though you are baking it in the oven.
If you are wanting to cut back on calories, you could spray each chimichanga with some butter-flavored cooking spray and it will give you a similar crispy outcome.
If you love these baked sweet pork chimichangas, be sure and try our chicken taco casserole. It’s a family favorite.
What to serve with Baked Sweet Pork Chimichangas:
Baked Sweet Pork Chimichangas Recipe
- 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
- 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.
- Slow Cooker
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We are sharing how to make our favorite side dish- Mexican Street Corn Salad!