Cali Carnita Burrito Recipe

Preheat oven to 300°F (150°C). Pat pork cubes dry. Rub pork with 1½ tablespoons kosher salt, 1 teaspoon black pepper, 1 teaspoon oregano and 1 teaspoon ground cumin to coat evenly.

Heat 2 tablespoons vegetable oil in a large ovenproof Dutch oven over medium-high heat. Brown pork in batches, 3–4 minutes per side, until well browned. Remove browned pieces to a plate.

Reduce heat to medium. Add quartered onion and smashed garlic to the pot and cook 2 minutes to soften. Return pork to pot. Add orange juice, lime juice, bay leaves and 2 cups stock. Bring to a simmer, cover, and transfer to the oven.

Braise in the oven 2 to 2½ hours, until pork is very tender and shreds easily. Remove from oven and skim off excess fat. Shred pork with two forks and return to the pot with some cooking liquid.

Optional crisp finish: Heat a thin layer of oil in a skillet over medium-high and sear shredded pork in batches until edges are crispy, about 3–4 minutes per batch. Season to taste with additional salt and lime juice.

While pork cooks, heat 1 teaspoon oil in a small saucepan over medium heat. Add rinsed rice and toast, stirring, 1–2 minutes.

Add 1½ cups water and 1 teaspoon salt. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let stand 5 minutes, then fluff with fork.

Heat 1 tablespoon oil or lard in a skillet over medium heat. Add chopped onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds.

Add drained pinto beans, ½ teaspoon cumin and ½ teaspoon salt. Mash with a potato masher or back of a spoon while adding up to ¼ cup reserved bean liquid (or water) to reach a creamy consistency. Cook and stir 3–4 minutes until warmed through. Adjust seasoning.

In a small saucepan over low heat, combine 4 oz softened cream cheese and ¾ cup half-and-half. Whisk until smooth and warm.

Stir in 1 cup shredded Monterey Jack until melted and fully incorporated. Season with ¼ teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon garlic powder. Keep warm over very low heat, stirring occasionally; add a splash more milk if too thick.

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add ¼ cup finely chopped onion and cook 2–3 minutes until softened. Add 1 minced garlic clove and cook 30 seconds.

Add 8 oz drained diced tomatoes with green chiles and ¼ cup tomato sauce. Stir in 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon salt and ¼ teaspoon sugar (optional). Simmer 5–7 minutes to meld flavors. Taste and adjust seasoning.

For a smoother sauce, carefully transfer to a blender and pulse briefly, or use an immersion blender until slightly smooth but still chunky. Keep warm.

Combine 1 cup diced roma tomatoes, ¼ cup diced white onion, ½ minced jalapeño, ¼ cup chopped cilantro, 1 tablespoon lime juice and ½ teaspoon salt in a bowl. Stir and let sit 10 minutes for flavors to meld.

Warm 10–12 inch flour tortillas in a dry skillet or wrapped in foil in a 300°F oven for a few minutes until pliable.

Lay a warmed tortilla on a work surface. Spread about 3–4 tablespoons refried beans down the center, leaving 2 inches at the ends.

Add about 1/3 cup cooked rice over the beans, then 3–4 ounces shredded carnitas (about ½ cup). Sprinkle 2 tablespoons shredded cheese and a handful (about 1/4 cup) shredded lettuce if using.

Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and fillings.

Place assembled burritos seam-side down on a baking sheet. Spoon warm cream queso generously over each burrito (about 1/4 to 1/3 cup each), then top with a few tablespoons of ranchero sauce and finish with 2–3 tablespoons pico de gallo per burrito.

Optional: For a warm, slightly browned finish, place sauced burritos under a broiler 1–2 minutes until the queso bubbles (watch closely).

Serve immediately with lime wedges. Each burrito is fully dressed — no sides required.