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Carnitas Burrito Recipe
Ash Tyrrell

Carnitas Burrito Recipe

I still remember the first time I made carnitas burritos at home instead of driving to my favorite taco spot. I pulled the pork apart with two forks, watched the edges go crispy under the broiler, and knew right away this recipe was a keeper
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 lbs pork shoulder – this cut has enough fat to stay juicy through the long slow cook
  • 1 tablespoon kosher salt – seasons the meat deeply not just the surface
  • 1 teaspoon black pepper – for a gentle background heat
  • 1 teaspoon cumin – gives that classic earthy smoky carnitas flavor
  • 1 teaspoon dried oregano – use Mexican oregano if you can find it for a more authentic taste
  • 1 orange juiced – the citrus tenderizes the pork and balances the richness
  • 1 lime juiced – adds brightness that cuts through the fattiness of the pork
  • 4 cloves garlic smashed – smash rather than mince so the flavor mellows as it cooks
  • 1 white onion quartered – sweetens the braising liquid as it slow cooks
  • 1 cup chicken broth – keeps the pork moist and builds a flavorful cooking liquid
  • 2 cups cooked white rice – warm rice makes rolling the burrito easier
  • 2 tablespoons chopped cilantro – toss with rice for a fresh herby lift
  • 1 lime juiced (for rice) – classic cilantro-lime rice needs this tang
  • 1 can black beans drained – adds fiber and heartiness to every bite
  • 1 cup shredded Monterey Jack or Mexican blend cheese – grate it fresh pre-shredded cheese doesn't melt as smoothly
  • 1 cup pico de gallo – use fresh ripe tomatoes for the best flavor
  • 1 cup guacamole – homemade is best but store-bought works in a pinch
  • 4-6 large flour tortillas – warm them first so they don't tear while rolling

Method
 

  1. I start by rubbing the pork shoulder all over with salt, pepper, cumin, and oregano. Make sure you get into every crevice of the meat so the seasoning isn't just sitting on the surface. This short step builds the flavor base for everything that follows.
  2. Place the seasoned pork into the slow cooker along with the orange juice, lime juice, garlic, onion, and chicken broth. Cook on low for about 6 hours, until the pork is so tender it shreds with barely any effort. I like to check it once around the halfway mark just to be sure.
  3. Once the pork is done, pull it out and shred it with two forks right on a baking sheet. Spoon a little of the cooking liquid back over the shredded meat, then broil for 4 to 5 minutes. This step gives you those irresistible crispy, caramelized edges.
  4. While the pork broils, toss your cooked white rice with fresh lime juice and chopped cilantro. I like to fluff it with a fork so every grain gets coated evenly. This rice adds a fresh, tangy contrast to the rich pork.
  5. Heat each tortilla in a dry skillet for about 20 to 30 seconds per side. Warming them makes the tortillas soft and stretchy, so they wrap around the filling without cracking or tearing.
  6. Lay a tortilla flat and add a scoop of rice, a generous portion of carnitas, beans, pico de gallo, cheese, and guacamole in a line across the center. I try not to overfill mine, or it gets tricky to roll.
  7. Fold in the sides of the tortilla, then roll tightly from the bottom up, tucking as you go. Place it seam-side down for a minute so it holds its shape, then slice in half and serve while everything is still warm.

Notes

  • I always broil the pork for those crispy bits. Skipping this step makes the filling taste flat.
  • I warm my tortillas right before assembling, never earlier, or they turn stiff and crack.
  • I like to drain my pico de gallo a bit first so the burrito doesn't turn soggy.
  • I never overstuff the tortilla, even though it's tempting a tighter roll holds together so much better.
  • I make a double batch of pork on purpose, since leftovers are perfect for quick lunches all week.