Ingredients
For the Pork Shoulder
4–5 lb pork shoulder (bone-in or boneless)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tablespoon olive oil
For the Green Chile Sauce
2 cups roasted green chiles, chopped
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter or oil
2 tablespoons all-purpose flour
2 cups chicken broth
Salt to taste
For Assembly
Large flour tortillas
1–2 cups shredded Monterey Jack or cheddar cheese
Instructions
Preheat oven to 300°F (150°C). Rub pork shoulder with olive oil and season with salt, pepper, cumin, paprika, and garlic powder. Place in a roasting pan, cover tightly with foil, and roast for 4–5 hours until fork-tender. Shred the pork and set aside.
For the green chile sauce, sauté onion in butter until soft. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute. Gradually whisk in chicken broth until smooth. Add chopped green chiles and simmer 10–15 minutes until thickened. Season with salt.
To assemble, fill each tortilla with shredded pork and a little cheese. Roll into a burrito and place seam-side down in a baking dish.
Pour green chile sauce generously over the burritos and top with remaining cheese.
Bake at 375°F (190°C) for 15–20 minutes until heated through and cheese is melted.
Serve hot, smothered in extra green chile sauce.