Burrito Grande Recipe
Burrito with carnitas topped with cheese dip and pico de gallo. Served with rice and beans.
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Ingredients
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Burrito Filling
Cheese Dip
Pico de Gallo
Sides
Method
Burrito Filling
- 1
Prepare the Pork
In a slow cooker, add the pork shoulder, chopped onion, minced garlic, cumin, chili powder, salt, black pepper, and lime juice. Mix well.
- 2
Cook the Pork
Cover and cook on low for 8 hours or on high for 4 hours, until the meat is tender and easily pulled apart.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and let it cool slightly. Shred the meat with two forks and return it to the slow cooker, mixing it with the juices.
Cheese Dip
- 4
Make Cheese Dip
In a saucepan over medium heat, combine the shredded cheddar cheese, cream cheese, and milk. Stir until melted and smooth. Add diced jalapeños if desired.
Pico de Gallo
- 5
Prepare Pico de Gallo
In a bowl, combine the diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and let it sit for 15 minutes to develop flavors.
Sides
- 6
Cook Rice
Prepare white rice according to package instructions.
- 7
Heat Beans
In a saucepan, heat the canned black beans over medium heat until warmed through, stirring occasionally.
Assemble Burrito
- 8
Assemble the Burrito
Take a large tortilla and fill it with shredded carnitas, then top with cheese dip and pico de gallo. Roll it up tightly.
- 9
Serve
Serve the burrito with a side of rice and black beans.