Pork Chimichangas

Ingredients

• 3.5 pounds Boneless Pork Roast (trimmed of excess fat, preferably pork shoulder)
• 2 tablespoons Paprika (smoked or sweet)
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 tablespoon Chili Powder
• 1 tablespoon Cumin
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt
• 1 teaspoon Black Pepper (freshly ground)
• 28 ounces Whole Tomatoes (canned, whole peeled)
• 1 small Yellow Onion (peeled and roughly chopped)
• 1 piece Jalapeño Pepper (seeds removed for less heat, roughly chopped)
• 2 tablespoons Fresh Cilantro (loosely packed, chopped)
• 4 cloves Garlic (pressed or minced)
• 2 pieces Lime (juiced)
• 0.25 teaspoon Sugar (pinch to balance acidity)
• 2 cups White Rice (uncooked, long grain)
• 0.5 cup Water (for rice substitution)
• 10 pieces Flour Tortillas (large (10‑inch) for folding)
• 2 cups Vegetable Oil (for deep frying, neutral oil)
• 10 pieces Toothpicks (to secure chimichangas while frying)
• 1 bag Tortilla Chips (optional side)
• 1 cup Sour Cream (optional side)
• 1 can Refried Beans (optional side, heated)

Instructions

1. Make Dry Rub

   Combine paprika, garlic powder, onion powder, chili powder, cumin, dried oregano, salt, and black pepper in a mixing bowl. Stir until evenly mixed.

   Time: PT2M

2. Season Pork

   Pat the pork roast dry, then rub about half of the dry rub mixture all over the meat, pressing it in.

   Time: PT2M

3. Slow Cook Pork

   Place the seasoned pork roast in the slow cooker. Add a splash of water (optional) and cook on low until the meat pulls apart easily, about 6 hours.

   Time: PT6H

4. Prepare Salsa

   In a blender, combine the canned whole tomatoes, chopped yellow onion, chopped jalapeño, cilantro, pressed garlic, 1 teaspoon salt, a pinch of sugar, and the juice of two limes. Blend until chunky but well combined.

   Time: PT5M

5. Chill Salsa

   Transfer the salsa to a small bowl, cover, and refrigerate while the pork finishes cooking to let flavors meld.

   Time: PT0M

6. Cook Rice with Salsa

   Rinse 2 cups of white rice. In a saucepan, combine the rice, 1½ cups water, ½ cup of the prepared salsa, and 1 teaspoon of the remaining dry rub. Bring to a boil, then reduce heat, cover, and simmer for 15‑18 minutes until water is absorbed.

   Time: PT20M

   Temperature: 190°C

7. Shred Pork and Assemble Chimichangas

   Remove the pork from the slow cooker, discard excess fat, and shred with two forks. Place about ¼ cup of shredded pork onto the center of each tortilla, add a spoonful of rice, and fold the sides over, rolling tightly. Secure each roll with a toothpick.

   Time: PT10M

8. Fry Chimichangas

   Heat vegetable oil in a deep frying pan to 350°F (175°C). Carefully lower the chimichangas into the oil, toothpick side down, and fry until golden brown, about 3‑4 minutes per side. Remove with tongs and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

9. Serve

   Remove toothpicks, plate the chimichangas, and serve with the chilled salsa, cilantro‑lime rice, tortilla chips, sour cream, and refried beans.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

35 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Boneless Pork Roast: Beef roast, Chicken thighs
• Instead of Paprika: Smoked paprika
• Instead of Whole Tomatoes: Diced tomatoes
• Instead of Yellow Onion: white onion
• Instead of Jalapeño Pepper: serrano pepper, green chile
• Instead of Fresh Cilantro: parsley
• Instead of Lime: lime juice bottle
• Instead of Sugar: honey
• Instead of White Rice: brown rice
• Instead of Flour Tortillas: corn tortillas (will need extra oil)
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Tortilla Chips: corn chips
• Instead of Sour Cream: Greek yogurt
• Instead of Refried Beans: black beans

Equipment Needed

• Mixing Bowl
• Small Bowl
• Blender
• Slow Cooker
• Saucepan
• Frying Pan
• Tongs
• Knife
• Cutting Board
• Spatula
• Measuring Cups
• Measuring Spoons
• Toothpicks

Critical Steps — Do Not Skip

• Season the pork thoroughly with the dry rub.
• Cook the pork until it shreds easily (about 6 hours low in a slow cooker).
• Secure each chimichanga with a toothpick before frying.
• Maintain oil temperature at 350°F for a crisp, golden exterior.

Chef Tips from the Video

• Add a pinch of the dry rub to the rice for extra flavor.
• Char the salsa slightly before mixing for a smoky depth.
• Use a large 10‑inch tortilla to avoid over‑filling and tearing.

Troubleshooting

Storage

Refrigerator: Store shredded pork, salsa, and rice separately in airtight containers for up to 3 days.

Freezer: Freeze assembled but unfried chimichangas on a tray, then transfer to a zip‑top bag; use within 2 months. Reheat and fry from frozen.

Room temperature: Do not leave cooked chimichangas at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pork a day ahead and store shredded meat in the fridge.
• Prepare the salsa and rice up to 24 hours in advance; keep refrigerated.
• Assemble chimichangas, freeze them, and fry directly from frozen when needed.

Frequently Asked Questions