Monday, January 21, 2013

Smoked Carnitas Chimichangas

Superbowl Eats Part II!

In my recent post Creole Chicken Artichoke Balls I discussed my love of sports, and my need to create food that can stand up to my rambunctious sports loving family.

I decided to pull out my smoker, yes it's cold out but the smoker does all the work.  Look at this meat, crispy outer shell that is so tender I used my hands to pull it apart.

Take the pulled meat and stack it in the center of a burrito shell with cheese and whatever other toppings you like. 

Use the flour water paste to baste the outer edges of the burrito shell.

Fold one side of the burrito over, and put paste on top of it.

Fold the other side over tightly. Then put paste on both ends of the burrito and fold them over. You should have a tight neat packet that is ready to fry seam side down first. I always refrigerate my burritos for about 30 minutes.

You could also bake these if you want. I would say at 350 degrees for about 30 minutes flipping half way through. 

I truly believe my family can handle this during the Superbowl without destroying my floors. Note: assemble these the day before and fry or bake them Superbowl day to save time.


 OK, someone had to taste them, why not me!

Smoked Carnitas Chimichangas

Prep Time: 20 minutes
Cook Time 8 hours
Total Time: 8 hours
Servings 6-8


For Smoked Pork

1 8-10 lb Boston butt roast
2 tbsp. creole seasonings
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. chili powder
2 tbsp. black pepper
2 tbsp. paprika
1 tbsp. mustard powder
1/2 c. brown sugar


Mix all seasonings together. Rinse roast and pat dry, sprinkle half the seasonings on the roast. Marinate overnight if possible. Smoke roast at 220 degrees for 8 hours. Allow to cook and shred.

For Burritos:

shredded smoke pork
burrito shells
cheese, shredded
flour/water mixture
cooking oil


Heat cooking oil over medium heat. Mix equal amounts of flour and water to form a paste. Place meat and shredded cheese in the center of burrito shell.

Spread paste around perimeter of shell. Fold one side over half way. Add paste to the top of burrito shell, fold other side over and press close.

Add paste to both side of burrito shell and fold over. Press seal tightly. Fry 3-4 minutes on each side.
Drain and serve with sour cream and taco sauce.


  1. Two comments: What creole seasoning do you use for all your recipes?
    2) You made me laugh. I'm from El Paso, TX and burrito shells are large flour tortillas here. But the recipe sounds delicious!

    The Contessa

    1. Hello Tumbleweed,
      I use zatarains, slap yo mamma, or tonys chachere's. If you use Tony's don't add salt to your food. Burrito shells are large flour tortillas everywhere, LOL. When I was a kid I called them burrito shells and I can't let it go. LOL

  2. Your recipes and site is amazing I just love it, and your food looks incredible. Is there any way to cook the carnitas without a smoker that would lend a similar flavor? Again thank you for sharing.

    1. Thank you. I would bake it in the oven on the lowest rack at 375 for about 4 hours. Purchase liquid smoke in the condiment section in the grocery store, add about 1-2 tablespoons and purchase a roasting bag. Season the roast with all the spices, place in a roasting bag, add liquid smoked, and 1/4 c. of beef broth, cut about 4 small slits in the top of the roasting bag after putting it in an ovenproof pan and bake. After about 3 hours remove from oven carefully and remove roast from bag, place back in pan and baste about every 10 minutes with pan juices for last hour of cooking.


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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