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Delish Carnitas Burrito Recipe

Delish Carnitas Burrito Recipe

Juicy, crispy-edged pork carnitas wrapped in warm flour tortillas with rice, beans, cheese, and fresh toppings. A restaurant-style burrito you can make at home.
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Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 pound pork shoulder (boneless, trimmed) also called pork butt
  • 2 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 2 tablespoon vegetable oil divided
  • 0.75 cup fresh orange juice
  • 0.25 cup fresh lime juice
  • 1 cup yellow onion, chopped
  • 4 clove garlic, minced
  • 2 leaf bay leaf
  • 6 tortilla extra-large flour tortilla (10-inch)
  • 3 cup cooked white rice, warm preferably cilantro-lime
  • 2 cup black beans, drained and rinsed
  • 2 cup Monterey Jack cheese, shredded
  • 1.5 cup pico de gallo
  • 1 cup sour cream
  • 0.5 cup fresh cilantro, chopped
  • 0.5 cup pickled jalapeño slices optional
  • 2 avocado ripe avocado, sliced

Instructions

Preparation Steps

  • Pat the pork dry. In a small bowl, combine salt, pepper, cumin, oregano, and chili powder. Rub the mixture all over the pork.
  • Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Sear pork on all sides until well browned, about 6 to 8 minutes total.
  • Add orange juice, lime juice, onion, garlic, and bay leaves. Scrape up browned bits. Bring to a simmer, cover, and cook at a gentle simmer on the stovetop or in a 325°F oven until fork-tender, 120 to 150 minutes.
  • Transfer pork to a bowl and discard bay leaves. Shred with two forks. Simmer the braising liquid uncovered until reduced by about half. Moisten the pork with 0.5 cup of the reduced liquid.
  • Crisp the carnitas: Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Spread shredded pork in an even layer, drizzle a few tablespoons of reduced liquid, and cook without stirring until the edges brown and crisp, 3 to 5 minutes. Toss and repeat once.
  • Warm tortillas: Wrap in foil and heat at 350°F for 5 to 8 minutes, or warm individually on a dry skillet until pliable.
  • Assemble each burrito: On a warm tortilla, layer about 0.5 cup rice, 0.33 cup beans, 0.75 cup carnitas, a generous sprinkle of cheese, spoonfuls of pico, a dollop of sour cream, cilantro, jalapeños, and avocado.
  • Roll tightly: Fold the sides in, then roll from the bottom up to enclose the filling. For a sealed finish, toast seam-side down on a skillet for 1 to 2 minutes.
  • Serve hot with extra pico and your favorite hot sauce.

Notes

Slow cooker option: Add seasoned pork, juices, onion, garlic, and bay leaves to a slow cooker and cook on Low 8 hours or High 4 to 5 hours, then crisp in a skillet. For meal prep, keep carnitas and toppings separate and assemble just before serving.