Easy Crockpot Mexican Shredded Pork Chimichanga Filling Tips, FAQ & printable recipe

Tips for success

To maximize flavor, you can sear the pork chunks in a hot skillet before placing them in the slow cooker. This creates a caramelized crust on the outside of the meat, which adds depth to the final shredded filling.

If you choose to sear, ensure you deglaze the skillet with a little bit of the enchilada sauce to capture all those delicious browned bits, and add them to the slow cooker along with the rest of the ingredients.

If you find the filling is too spicy, you can stir in a tablespoon of sour cream or a splash of lime juice just before serving. The creaminess or acidity helps to balance the heat of the taco seasoning and green chiles. Additionally, feel free to add a handful of fresh cilantro or diced onions during the final shredding phase for a burst of fresh flavor that complements the richness of the slow-cooked pork.

Variations

• Spicy Pork Filling: Add one finely diced jalapeño or a teaspoon of cayenne pepper to the slow cooker along with the taco seasoning for an extra kick of heat that pairs perfectly with the savory pork.
• Smoky Pork Filling: Stir in a teaspoon of smoked paprika or a tablespoon of chopped chipotle peppers in adobo sauce to give the filling a deep, smoky flavor that mimics the taste of wood-fired cooking.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat until warmed through, adding a splash of water if needed to maintain moisture.

Store any leftover filling in an airtight container in the refrigerator for up to 3 days. Ensure the pork has cooled to room temperature for no more than 2 hours before placing it in the fridge to maintain safety.

When you are ready to use the leftovers, reheat them gently in a saucepan over low heat, adding a splash of water or extra enchilada sauce if the mixture appears too dry from the refrigeration process.

This filling is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. Prepare the recipe as directed, allow it to cool completely, and then store it in a sealed container.

It will keep well in the fridge for several days, making it a convenient base for quick weeknight meals. Simply reheat the portion you need when you are ready to assemble your chimichangas.

Serving ideas

Serve this shredded pork filling inside flour tortillas, folded into tight, rectangular chimichangas. For the best result, fry the chimichangas in hot oil until they are golden brown and crispy, or brush them lightly with oil and bake them in a 400°F (200°C) oven until crispy. The contrast between the crunchy exterior and the juicy, flavorful pork filling is what makes this dish a classic favorite for many.

Pair your finished chimichangas with classic sides like cilantro-lime rice, refried beans, or a crisp green salad to round out the meal.

A dollop of cool sour cream, a spoonful of fresh pico de gallo, or a drizzle of creamy avocado sauce can also provide a refreshing counterpoint to the warm, spiced pork. These additions enhance the overall dining experience, making each bite even more enjoyable and balanced.

Frequently asked questions

Recipe card

Easy Crockpot Mexican Shredded Pork Chimichanga Filling

Prep 5 minCook 8 hRest 3 minTotal 8 h 8 minServes 6

Ingredients

• 2 lb pork butt, cut into large chunks
• 1 can (4 oz) diced green chiles
• 1 packet (1 oz) taco seasoning
• 1 cup red enchilada sauce

Instructions

1. Place the pork butt chunks into the base of the slow cooker. Distribute the diced green chiles evenly over the meat, then sprinkle the taco seasoning packet over the entire mixture to ensure all pieces are well coated.
2. Pour the red enchilada sauce over the seasoned pork. Cover the slow cooker with its lid and cook on the low setting for 8 hours, or on the high setting for 4 hours, until the meat is fork-tender, reaches an internal temperature of at least 145°F (63°C), and let the meat rest at least 3 minutes.
3. Once the cooking time is complete, remove the pork chunks to a plate. Use two forks to shred the meat, then return it to the slow cooker to toss with the remaining sauce.

Contains: gluten

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

6 g

Fat

20 g

Fiber

1 g

Sugar

2 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.