Carnitas Burrito Recipe
Slow-cooked pork with rice, beans, and salsa.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat
Rice
Beans
Salsa
Burrito Assembly
Method
Prepare the Pork
- 1
Season the Pork
In a large bowl, combine the salt, black pepper, cumin, oregano, garlic powder, and onion powder. Rub this spice mixture all over the pork shoulder, ensuring it is well coated.
- 2
Slow Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Add the lime juice and chicken broth. Cover and cook on low for 8 hours, or until the pork is tender and shreds easily.
Cook the Rice
- 3
Rinse the Rice
Rinse the white rice under cold water until the water runs clear to remove excess starch.
- 4
Cook the Rice
In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water has been absorbed.
Prepare the Beans
- 5
Heat the Beans
In a small saucepan, heat the canned black beans over medium heat. Add cumin and salt, stirring occasionally until heated through.
Make the Salsa
- 6
- 7
Season the Salsa
Add lime juice and salt to the bowl of chopped ingredients, mixing well to combine. Set aside.
Assemble the Burritos
- 8
Shred the Pork
Once the pork is cooked, remove it from the slow cooker and shred it using two forks.
- 9
Build the Burrito
On a large flour tortilla, layer some rice, black beans, shredded pork, salsa, and optional shredded cheese. Fold in the sides and roll tightly to enclose the filling.
- 10
Serve
Serve the burritos warm, with additional salsa on the side if desired.
