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One of my favorite things to order at any Mexican restaurant is a chimichanga. You can never go wrong with a chimi! A few years ago, Camille made these baked chimichangas and I was in seventh heaven. I feel so much better making them at home, knowing exactly what goes into them and that they aren’t fried. Even though they are baked, they still get nice and crispy on the outside. You’ll never miss your deep fried chimichangas once you give these a whirl! And that pork? Amazing!
Serves: 8
Some of the most amazing, flavorful pork all wrapped up and baked to make an awesome chimichanga!
15 minPrep Time
8 hr, 30 Cook Time
8 hr, 45 Total Time
Save RecipeIngredients
- 3 pound pork roast
- 2 cups chunky salsa
- 1 (12 ounce) can Dr. Pepper
- 2 cups brown sugar
- 8 flour tortillas
- 1 (16 ounce) can refried beans
- 2 cups shredded cheddar cheese
- nonstick cooking spray
- 1/2 cup sour cream (topping)
- 1 avocado (diced for topping)
Instructions
- Place pork roast in slow cooker and fill halfway with water. Cook 4 hours on high.
- Drain water and cut pork into thirds.
- Mix salsa, Dr. Pepper, and brown sugar together. Pour on top of pork and cook for 4 more hours 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.
- 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.
Looking for more delicious pork recipes?
Here are a few of our favorite:
Slow Cooker Hawaiian BBQ Pulled Pork
Sweet Pork Quesadillas
Applesauce Pork Tenderloin
Slow Cooker Honey Balsamic Pork Roast
Honey Garlic Pork Chops
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