Pork Carnitas Burrito Recipe

Prepare and season pork

Pat the pork cubes dry with paper towels. In a large bowl, toss the pork with 1 tablespoon of the salt, black pepper, cumin, oregano, and minced garlic until evenly coated.

Brown the pork

Heat 1 tablespoon of the vegetable oil or lard in a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. Working in batches if necessary, sear the pork cubes until deeply browned on at least two sides, about 6–8 minutes per batch. Transfer browned pork to a plate.

Add aromatics and liquids

Reduce heat to medium. Add the remaining 1 tablespoon oil to the pot if needed and sauté the quartered onion for 3–4 minutes until translucent at the edges. Return all pork to the pot. Add bay leaves, the reserved orange halves (squeezed), orange juice, lime juice, remaining 1/2 tablespoon salt, and 1.5 cups chicken broth (or water). The liquid should come about halfway up the meat; add a bit more broth or water if needed.

Simmer slowly

Bring to a gentle simmer, then cover with a lid and transfer to a 325°F (160°C) oven — or reduce to low on the stovetop — and braise until the pork is very tender and easily shredded, 2.25–3 hours. Check once at 90 minutes; if liquid has mostly evaporated, add 1/4 cup water or broth.

Shred the pork

Remove the pot from the oven. Discard bay leaves and the spent orange halves. Using two forks, shred the pork directly in the braising liquid to retain moisture. Spoon meat into a rimmed baking sheet, leaving behind most of the excess liquid (reserve 1/4 cup).

Crisp the carnitas

Preheat oven broiler to high (or keep oven at 450°F/230°C). Spread the shredded pork in an even layer on the rimmed baking sheet; brush or drizzle with reserved braising liquid and dot with a little additional oil if pork looks dry. Broil or roast until edges are browned and crispy, 6–10 minutes — stir and flip once halfway to get even crisping. Watch carefully to avoid burning. Remove from oven.

Finish seasoning

Taste and adjust seasoning with remaining salt if needed and a squeeze of lime juice for brightness. Keep warm until assembly.

Warm tortillas

Warm flour tortillas one at a time in a dry skillet over medium heat for about 20–30 seconds per side until pliable, or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes.

Assemble burritos

Lay a warm tortilla flat. In the center, layer about 1/2 cup warm rice, 1/4 cup black beans, 1/2 cup shredded carnitas, 1/4 to 1/3 cup shredded cheese, 2–3 tablespoons pico de gallo, a spoonful of sour cream or crema, a sprinkle of chopped cilantro, and pickled jalapeños if using. Leave about 2 inches of space on the near edge and uncovered sides.

Fold burrito

Fold the sides over the filling, then roll tightly from the near edge to enclose the filling. Place seam-side down on the skillet or a hot griddle over medium heat; toast 1–2 minutes per side until the tortilla is golden and the cheese melts, pressing lightly with a spatula.

Serve

Slice in half if desired and serve immediately with lime wedges and extra pico de gallo or hot sauce on the side.