Name: Baked Sweet Pork Chimichangas Recipe
Prep time: 15 min
Cook time: 510 min
Total time: 525 min
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)

Most chimichangas are fried, but these Sweet Pork Chimichangas are baked to crispy perfection. The pork roast simmers all day in the slow cooker, giving you the most flavorful sweet pork ever!

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!

Baked Sweet Pork Chimichangas on a plate served with a side of corn

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How to make the sweet pork filling:

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 chimichangas:

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.