Morsels of seasoned lean pork marinated with savory herbs and spices and onions. Braised until tender and stuffed into a flour tortilla and covered with green chili sauce and melted cheese. Served with sour cream topping.

In a bowl, mix together cumin, oregano, salt, black pepper, and lime juice to create the marinade.

Prepare the Marinade

Cut the pork shoulder into large chunks and mix with the marinade. Let it marinate for at least 1 hour or overnight in the refrigerator.

Marinate the Pork

In a large pot or Dutch oven, heat some oil over medium heat. Add chopped onion and garlic, cooking until softened. Add marinated pork and sear on all sides.

Cook the Pork

Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for about 2 hours until the pork is tender and easily shredded.

Braise the Pork

Remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot to absorb more flavors.

Shred the Pork

Take a large flour tortilla, fill it with the shredded carnitas, and top with green chili sauce and shredded cheese.

Assemble the Burrito

Roll the burrito tightly and place it in a heated skillet until the cheese melts and the tortilla is golden brown.

carnitas burrito

Recipe information

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