Carnitas Pork Burrito Or Chimichanga Recipe
Enchilada style burrito or chimichanga smothered in adobe sauce or chili verde, with cheddar cheese and sour cream.
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Ingredients
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Pork Carnitas
Burrito Assembly
Sauce
Method
Pork Carnitas Preparation
- 1
Prepare the Pork
In a slow cooker, add the pork shoulder, garlic cloves (minced), onion (chopped), cumin, oregano, salt, black pepper, orange juice, lime juice, and bay leaves.
- 2
Cook the Pork
Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
- 3
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard the bay leaves.
Burrito Assembly
- 4
Prepare the Tortillas
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
- 5
Fill the Tortillas
On each tortilla, layer approximately 1 cup of shredded pork, 1/2 cup of cheddar cheese, and a dollop of sour cream.
- 6
Wrap the Burritos
Fold in the sides of the tortilla and then roll it from the bottom up to enclose the filling tightly.
Final Assembly
- 7
Prepare the Sauce
In a baking dish, pour a layer of adobo sauce or chili verde sauce.
- 8
Place Burritos
Place the wrapped burritos seam-side down into the baking dish on top of the sauce.
- 9
Top with Sauce and Cheese
Pour additional sauce over the burritos and sprinkle with remaining cheddar cheese.
- 10
Bake
Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.