Pork Carnitas Burrito Recipe
A 12” flour tortilla filled with seasoned pork carnitas, topped with spinach dip. Served with refried beans and rice.
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Ingredients
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Pork Carnitas
Spinach Dip
Burrito Assembly
Method
Pork Carnitas Preparation
- 1
Prepare the Pork
In a slow cooker, combine the pork shoulder, orange juice, lime juice, minced garlic, chopped onion, cumin, oregano, salt, black pepper, and bay leaves. Mix well.
- 2
Cook the Pork
Cover and cook on low for 8 hours or on high for 4 hours until the pork is tender and easily shredded.
- 3
Shred the Pork
Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the cooker and mix with the juices.
Spinach Dip Preparation
- 4
- 5
Mix the Dip
In a mixing bowl, combine the cream cheese, sour cream, grated Parmesan cheese, garlic powder, salt, and black pepper. Mix until smooth.
- 6
Combine with Spinach
Add the wilted spinach to the cheese mixture and stir until well combined.
Burrito Assembly
- 7
Assemble the Burrito
Lay a 12-inch flour tortilla flat. Spread 1/2 cup of refried beans in the center, followed by a scoop of pork carnitas and a generous amount of spinach dip.
- 8
Roll the Burrito
Fold the sides of the tortilla in, then roll from the bottom up to enclose the filling tightly.
- 9
Serve
Slice the burrito in half if desired, and serve with extra spinach dip, refried beans, and rice on the side.