Carnitas Burrito Recipe
Slow-cooked pork, rice, beans, and cheese wrapped in a flour tortilla.
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Ingredients
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Pork Carnitas
Burrito Filling
Method
Pork Carnitas Preparation
- 1
Prepare the Pork
In a slow cooker, place the pork shoulder and add the orange juice, lime juice, garlic cloves, onion, cumin, oregano, salt, and black pepper. Make sure the pork is coated with all the spices and juices.
- 2
Cook the Pork
Cover the slow cooker 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, shred it using two forks, and return it to the slow cooker to mix with the juices.
Assemble the Burrito
- 4
Prepare the Ingredients
Gather the cooked rice, canned black beans (drained and rinsed), shredded cheese, fresh cilantro, sour cream, and salsa.
- 5
Warm the Tortillas
In a skillet over medium heat, warm each flour tortilla for about 30 seconds on each side until pliable.
- 6
Fill the Tortillas
Place a portion of the shredded pork carnitas, cooked rice, black beans, shredded cheese, fresh cilantro, a dollop of sour cream, and a spoonful of salsa onto each tortilla.
- 7
Wrap the Burrito
Fold in the sides of the tortilla and roll it tightly from the bottom to the top to enclose the filling.
- 8
Serve
Cut the burrito in half if desired and serve warm, with extra salsa on the side.
