Wednesday, February 11, 2015

Sweet Pork Chimichanga


You know that wonderful moment when you realize what has been missing from a lack luster recipe all these years? I had that moment this week. My husband grew up on chimichangas and we have been making them throughout the time we have been together, but something has always been missing from them. This week I decided to completely throw the recipe on its head and see if it made a difference. We ended up LOVING the new version and according to my husband, we are never going back.
These chimis are melt in your mouth fantastic. They take an extra step that the original version, but they are so worth that extra step.

You will need: 


  • a 2 lb pork roast 
  • a 12 oz can of Coke
  • 1/4 C. of brown sugar
  • 1 bottle of honey BBQ sauce
  • flour tortillas
  • toothpicks 
  • slow cooker
  • oil for frying
  • toppings such as salsa, sour cream and avocado 
Put your roast in your slow cooker. Cover with the coke and the brown sugar. Cook on low for 4-6 hours. Pull the roast out of the slow cooker and shred. Dump the coke and brown sugar. Add the roast back to the slow cooker and cover with the bottle of BBQ sauce. Cook on low for 1 more hour. Warm up the tortillas so they are soft and foldable. Lay meat down the direct center of the tortilla, careful to not go all of the way to the edges. Fold the sides perpendicular to the meat over the meat. Roll the tortilla up from the bottom to the top, securing with toothpicks. Fry the chimis in 1 inch of vegetable oil, over medium heat on the stove top. Turn the chimis over when they start to turn golden brown. 

Serve with sour cream, salsa, avocados and cheese. 

The extra step of switching from a coke marinade to BBQ sauce makes sure that the meat stays moist and perfect for frying. What do you like on your chimis? 

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