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Delish Carnitas Burrito Recipe

Delish Carnitas Burrito Recipe

Juicy, crispy pork carnitas tucked into warm flour tortillas with rice, beans, melty cheese, and fresh toppings. A crowd-pleasing burrito that’s great for meal prep and freezer-friendly.
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Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 lb boneless pork shoulder cut into 2 inch chunks
  • 2 tbsp vegetable oil divided
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 2 tsp ground cumin
  • 2 tsp dried oregano Mexican oregano if available
  • 1 large yellow onion sliced
  • 6 clove garlic smashed
  • 0.75 cup orange juice fresh if possible
  • 0.25 cup lime juice
  • 1 cup low-sodium chicken broth
  • 2 leaf bay leaves
  • 6 large flour tortillas 12 inch, warmed
  • 3 cup cooked white rice warm
  • 2 cup black beans rinsed and warmed
  • 2 cup Monterey Jack cheese shredded
  • 1.5 cup pico de gallo
  • 1 cup sour cream
  • 1.5 cup guacamole
  • 0.5 cup fresh cilantro chopped
  • 1 pepper jalapeño finely chopped, optional

Instructions

Preparation Steps

  • Pat pork dry. In a bowl, toss pork with salt, pepper, cumin, and oregano until evenly coated.
  • Heat 1 tbsp oil in a large Dutch oven over medium-high. Sear pork in batches until deeply browned on all sides, about 8 minutes total. Transfer browned pork to a plate.
  • Add onion and garlic to the pot and sauté 2 minutes. Return pork to the pot. Stir in orange juice, lime juice, chicken broth, and bay leaves. Bring to a simmer.
  • Cover, reduce heat to low, and braise until the pork is fork-tender, about 2.5 hours. Alternatively, bake covered at 300°F for the same time.
  • Remove pork to a tray and shred with forks. Discard bay leaves. Simmer cooking liquid uncovered for 5 to 10 minutes to reduce slightly.
  • Heat remaining 1 tbsp oil in a large skillet over medium-high. Add shredded pork in an even layer and ladle in a few spoonfuls of reduced liquid. Cook until edges crisp and caramelize, 3 to 5 minutes. Toss and crisp briefly again.
  • Warm tortillas, rice, and beans. Place a tortilla on a work surface and layer rice, beans, carnitas, cheese, pico, cilantro, sour cream, and guacamole in the center.
  • Fold the sides over the filling, then roll tightly from the bottom up. Repeat with remaining tortillas.
  • Optional: Toast burritos seam-side down in a dry skillet over medium heat until golden, 1 to 2 minutes per side.
  • Serve hot with extra salsa and lime wedges if desired.

Notes

For meal prep, wrap assembled burritos in foil and refrigerate up to 3 days or freeze up to 2 months. Reheat in a 350°F oven until warmed through. Adjust salt if using regular-sodium broth.