Thursday, February 5, 2015

Costa Vida Sweet Pork Burritos

There are a lot of different recipes for Costa Vida burritos and salads floating around the internet. I've tried a few different variations and I have to say that this one is by far the closest to the original. Costa Vida is one of my favorite restaurant so I'm so glad I found this recipe that's so similar.

Costa Vida Sweet Pork Burritos
Sweet pork (recipe below)
Cilantro-lime rice (recipe below)
Garlic black beans (recipe below)
large flour tortillas
Green enchilada sauce (recipe below)
monterey jack cheese, shredded
shredded lettuce
chopped tomatoes

Sweet Pork:
3 lbs boneless pork ribs
3 cans coke, divided
1 1/4 cups brown sugar, divided
dash garlic salt
1/4 cup water
1 can diced green chiles
3/4 (10 oz) can red enchilada sauce

In a large ziploc bag, combine pork, a can and a half of coke, and 1/4 cup brown sugar. Marinade for a few hours or overnight.

Drain marinade and place pork in crock pot. Add 1/2 can of coke, garlic salt, and 1/4 cup of water. Cook on high for about 3 hours or low for 5-6 hours. Remove meat from crock pot and shred. Drain liquid. 

In a food processor or blender, blend together remaining 1/2 can of coke, green chiles, enchilada sauce, and remaining 1 cup brown sugar. Put pork back in crock pot. Cover with sauce. Cook on low heat for 2 hours.

Cilantro-Lime Rice:
1 cup uncooked long grain white rice
1 tsp butter
2 cloves garlic, minced
1 tsp lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp lime juice
2 tsp sugar
3 Tbsp chopped cilantro

Combine rice, butter, garlic, 1 tsp lime juice, chicken broth, and water. Bring to a boil; cover and reduce heat to low. Cook for 15-20 minutes or until rice is tender. Remove from heat. Combine remaining 1 Tbsp lime juice, sugar, and cilantro. Pour over rice and mix as you fluff rice.

Garlic Black Beans:
2 Tbsp olive oil
2 cloves garlic, minced
1/2 tsp cumin
2 cans black beans, rinsed and drained
1/3 cup tomato juice
1/2 tsp salt
2 Tbsp chopped cilantro

In a small saucepan, combine olive oil, garlic, and cumin. Cook over medium heat until fragrant. Add black beans, tomato juice, and salt. Cook until heated through. Stir in cilantro just before serving.

Green Enchilada Sauce:
1 can diced green chiles
7 oz can salsa verde
1/2 cup chicken broth
2 tsp sugar
1 tsp salt

Combine all ingredients and bring to a boil. Reduce heat and simmer for 20 minutes.

To assemble burritos, place a scoop of pork, rice, and beans inside the tortilla. Top with monterey jack cheese. Roll up burrito tightly. Top with enchilada sauce and more cheese. Place in the oven at 450 until cheese is melted or place in the microwave for 30 seconds to 1 minute until cheese is melted. Serve with lettuce, tomatoes, and guacamole.

Serves 8

Recipe adapted from Favorite Family Recipes

If you like this recipe, you might also like Costa Vida Sweet Pork Salad.


  1. Was planning on making your cilantro lime rice for this recipe but after seeing that you have 1 15oz can of broth AND 1 cup of water for only 1 cup of rice, canned that idea. 3 cups of liquid for only one cup of rice wont ever fluff but be more like cereal.

  2. It does seem like the ratios are not right but it actually works. I've made this multiple times and the rice has always turned out great. In fact, I've made other rice recipes and I can never get it to cook all the way because there's not enough liquid. So this is one of the only rice recipes that I've made that actually turns out right.

    1. That's two cups liquid to one cup rice. Those are always the ratios on rice directions.

  3. I was also skeptical of these amounts. I only used o e cup of broth. Worked great.


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