A carnitas burrito wraps tender, citrus-scented pork in a warm flour tortilla with rice, beans, salsa, and other favorite fillings. This version uses pork shoulder cooked until easy to shred, then briefly browned for crisp edges—a practical approach inspired by Mexican carnitas, which has many regional and family variations.
Ingredients
- 3 lb (1.36 kg) boneless pork shoulder, trimmed of excess surface fat and cut into 3-inch (7.5 cm) chunks
- 2 tsp (12 g) fine salt
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano, preferably Mexican oregano
- ½ tsp black pepper (about 1 g)
- 1 medium yellow onion, about 7 oz (200 g), quartered
- 4 garlic cloves, peeled and lightly crushed
- ½ cup (120 ml) fresh orange juice, from about 2 oranges
- ¼ cup (60 ml) fresh lime juice, from about 2 limes
- ½ cup (120 ml) water or unsalted chicken broth
- 1 bay leaf
- 1 tbsp (15 ml) neutral oil, for browning the pork
- 6 large flour tortillas, about 10 inches (25 cm) each
- 3 cups (450 g) cooked rice, warm
- 1½ cups (255 g) drained and rinsed pinto or black beans, warmed
- 1½ cups (150 g) shredded Monterey Jack or Oaxaca cheese
- 1½ cups (225 g) salsa or pico de gallo, drained if especially watery
- 1½ cups (90 g) shredded lettuce
- 1 ripe avocado, about 7 oz (200 g), sliced
- ½ cup (120 g) sour cream, plus extra lime wedges for serving
Instructions
- Season the pork. Pat the pork dry. Combine the salt, cumin, oregano, and black pepper, then rub the mixture over the pork pieces. This can be done just before cooking; for more even seasoning, cover and refrigerate for up to 12 hours, then add that time to the total.
- Cook until tender. Heat the oven to 300°F (150°C). Arrange the pork in a snug Dutch oven or other oven-safe pot. Add the onion, garlic, orange juice, lime juice, water or broth, and bay leaf. Cover tightly and bake for about 3 hours, turning the pieces once after 1½ hours. The pork should be very tender and pull apart easily. Check the thickest piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork, but shoulder needs substantially more cooking to become tender. For shredding, cook it until fork-tender, typically around 195–205°F (91–96°C).
- Shred and crisp. Transfer the pork to a cutting board and rest for 10 minutes. Discard the bay leaf and onion, then shred the pork with two forks. Skim excess fat from the cooking liquid and stir a few spoonfuls into the meat to keep it moist. Heat the oil in a large skillet over medium-high heat. Work in batches, spreading the pork in a single layer and leaving it undisturbed for 2–3 minutes to brown; toss and cook for another 1–2 minutes. Add a little cooking liquid if the meat looks dry.
- Warm the fillings and tortillas. Heat the rice and beans until steaming. Warm the tortillas one at a time in a dry skillet for about 20 seconds per side, or wrap them in a damp paper towel and microwave briefly until pliable. Keep warmed tortillas covered so they do not dry out.
- Fill and roll. Lay a tortilla flat. Add about ½ cup (75 g) rice, ¼ cup (42 g) beans, and ½ cup (75 g) carnitas in a line just below the center. Top with cheese, salsa, lettuce, avocado, and sour cream, using modest amounts so the tortilla will close. Fold the sides inward, then roll firmly from the bottom over the filling. Serve seam-side down. Assemble just before eating for the best texture.
Tips
- Choose the right cut. Pork shoulder, also sold as pork butt, has enough connective tissue and fat to become tender during a long braise. Lean pork loin tends to dry out and will not give the same result.
- Keep the cooking vessel covered. A tight lid traps steam and helps the pork soften. If the liquid nearly disappears before the pork is tender, add a splash of water or broth and cover again.
- Make crisp edges without drying the meat. Brown the shredded pork in batches rather than crowding the skillet. Keep the reserved cooking liquid nearby and moisten the meat a spoonful at a time.
- Use a practical herb substitute. Mexican oregano has a slightly different flavor from Mediterranean oregano. Either works here; if using the more common Mediterranean type, use the same measured amount rather than adding extra.
Serving Suggestions
Serve the burritos whole or cut in half, with extra salsa, lime wedges, and sour cream on the side. A crisp cabbage slaw, charred corn, or a simple green salad balances the rich pork. For a less filling plate, serve the carnitas as a bowl over rice with beans and toppings, leaving out the tortilla.
Variations
Swap pinto beans for black beans, or use refried beans for a softer, more cohesive filling. For a milder burrito, choose a mild tomato salsa; for more heat, add chopped jalapeño or a spoonful of hot salsa. Oaxaca cheese melts smoothly, while Monterey Jack is an easy-to-find substitute. To make the burritos gluten-free, use certified gluten-free tortillas and check the labels on packaged salsa and other toppings. For a lighter filling, add more lettuce and salsa and use less cheese and sour cream.
Storage and Reheating
For best results, store the carnitas separately from the rice, beans, and fresh toppings. Refrigerate cooked pork and other perishable components within 2 hours, in covered containers; use them within 3–4 days. Freeze the pork with a little cooking liquid for up to 3 months for best quality, then thaw it in the refrigerator. Reheat pork, rice, and beans until they reach 165°F (74°C), checking with a food thermometer. Reheat the pork in a covered skillet with a splash of liquid, or microwave it in a covered, microwave-safe dish, stirring midway. Assemble burritos after reheating; lettuce, avocado, and sour cream are best added fresh. If storing fully assembled burritos, wrap tightly and refrigerate for up to 3 days, though the tortilla may soften.
Frequently Asked Questions
Can I make the carnitas ahead?
Yes. Cook and shred the pork up to 3 days ahead, refrigerate it promptly with some cooking liquid, and crisp it in a skillet just before serving. This keeps the browned edges from becoming soft in storage.
Can I cook the pork in a slow cooker?
Yes. Put the seasoned pork, onion, garlic, citrus juices, liquid, and bay leaf in the slow cooker. Cover and cook on low for about 8–9 hours or high for 4–5 hours, until fork-tender; slow cookers vary, so check the texture. Shred and brown the meat in a skillet as directed.
Do I have to use orange juice?
No. It adds gentle sweetness and citrus flavor. If needed, replace it with an equal amount of chicken broth and add an extra tablespoon (15 ml) of lime juice; the pork will taste less sweet and more sharply tangy.
Why is my pork tough?
It probably needs more time. Pork shoulder can be safe to eat before its connective tissue has softened enough to shred. Cover it again and continue cooking, checking every 20–30 minutes, until a fork pulls the meat apart easily.
How do I keep a burrito from falling apart?
Warm the tortilla until pliable, avoid overfilling, and leave a few inches of space around the edges. Fold the sides over the filling, then roll tightly from the bottom. If a tortilla cracks, briefly warm it again or use a second tortilla as an outer wrap.
Can I freeze assembled burritos?
It is possible, but fresh lettuce, sour cream, and avocado become watery or change texture after thawing. For better results, freeze pork, rice, and beans separately, then thaw and reheat them to 165°F (74°C) before adding fresh toppings and rolling.
Related
- Jinjja Meaning in Korean: Really or Truly?
- Udon Noodles Sodium Content: A Lower-Sodium Bowl
- Dancing Fruit With Mexican Music: A Party Fruit Platter
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).