Pork Carnitas Burrito
User Reviews
5
Pork Carnitas Burrito
Description
The recipe begins by seasoning cubed pork shoulder with a mixture of Mexican oregano, cumin, chili powder, and salt. The pork is placed in a slow cooker with orange juices, orange quarters, onion, and cinnamon sticks, then cooked low and slow until fork tender over 6 to 9 hours. After cooking, excess fat is trimmed off and the pork is shredded with forks. Some cooking liquid is spooned over the shredded meat before it is broiled briefly to crisp the edges. This method yields tender, juicy carnitas with a touch of crispiness.
The burrito assembly involves warming flour tortillas and layering guacamole, the carnitas, cilantro rice, pico de gallo, shredded cheese or queso fresco, and pinto beans. The result combines textures and bold flavors: tender carnitas with smoky spices, fresh pico de gallo, creamy guacamole, and cheesy richness.
This burrito is filling and well-balanced with protein, beans, vegetables, and starch. It is suitable for a main meal and can be customized with preferred toppings or salsas.
Ingredients
carnitas
- 1 tbsp Mexican oregano
- 1 tbsp cumin
- 2 tsp chili powder
- 2 tsp salt
- 4 pound pork shoulder cut into 3 inch cubes, boneless
- 1 orange quartered
- 2 cinnamon stick
burrito
- 8 flour tortillas burrito sized, warmed
- 4 cups rice with cilantro
- 4 cups Pico de Gallo
- 4 cups cheddar cheese or queso fresco, shredded
- 4 cups guacamole
- 4 cups pinto beans drained, canned
Instructions
- Carnitas: Combine oregano, cumin, chile powder, and salt into a small bowl. Rub spice mixture over pork and place into a slow cooker (fat cap side up).
- Squeeze orange juice over pork and add orange quarters, onion and cinnamon sticks to slow cooker.
- Close lid and cook over low heat for 9 hours or high heat for 6 1/2 hours. (internal temperature should read ~190F˚)
- Once pork is fork tender and falling apart remove most of remaining fat cap and discard.
- Discard orange, onion and cinnamon sticks.
- Transfer pork to a rimmed baking sheet and shred using two forks.
- Spoon a few tablespoons of braising liquid from slow cooker over shredded pork.
- Place baking sheet under broiler and broil for 2 to 4 minutes or until some edges become crispy.
- Remove from broiler.
- Assembly: Lay tortilla onto a clean surface and spread about 1/2 cup guacamole over the tortilla in a shape of a brick. Top with about 3/4 cup carnitas, ½ cup cilantro rice, pico de gallo, cheese, guacamole, and beans.
- Carefully fold sides of the tortilla inwards, to the center of the burrito, then starting from the end closest to you roll until the burrito is fully wrapped and place onto a cutting board seam side down.
- Repeat with remaining ingredients and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1282 kcal
% Daily Value*
| Calories | 1282kcal | 64% |
| Carbohydrates | 133g | 44% |
| Protein | 81g | 162% |
| Fat | 48g | 74% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 2310mg | 96% |
| Potassium | 1972mg | 42% |
| Fiber | 16g | 64% |
| Sugar | 16g | 32% |
| Vitamin A | 1489IU | 30% |
| Vitamin C | 28mg | 31% |
| Calcium | 570mg | 57% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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