The Ultimate Carnitas Burrito Recipe: Flavor-packed and Easy to Make

Few things rival the joy of biting into a warm, stuffed burrito loaded with tender, juicy meat and vibrant toppings. The Ultimate Carnitas Burrito captures the essence of classic Mexican flavors with pork shoulder slow-cooked to melt-in-your-mouth tenderness, then crisped to perfection.

Paired with cilantro lime rice, beans, pico de gallo, and creamy guacamole, this burrito balances smoky, savory, fresh, and spicy notes. Whether preparing a hearty meal for family or making multiple burritos for meal prep, you’ll love how straightforward and delicious this recipe is.

Ingredients

For the Carnitas

• 2½–3 lb pork shoulder (pork butt), cut into 2-inch chunks

• 2 tsp kosher salt

• 2 tsp dried oregano

• 3 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp chili powder

• ½ tsp black pepper

• 6 garlic cloves, roughly chopped

• 1 medium onion, quartered

• 2 bay leaves

• ⅓ cup fresh orange juice

• ⅓ cup fresh lime juice

• 1 cup chicken broth or water

Burrito Assembly

• Large flour tortillas (8–12 inch)

• 2 cups cooked cilantro lime rice (recipe follows)

• 1 cup cooked pinto or black beans

• 2 cups shredded cheese (Mexican blend or Monterey Jack)

• 2 cups pico de gallo or fresh salsa

• 1 cup guacamole

• Fresh cilantro, chopped (optional)

• Shredded lettuce or cabbage (optional)

• Sour cream or Mexican crema (optional)

How to Make Slow-Cooked Pork Carnitas

Step 1: Season the Pork

In a large bowl, toss the pork chunks with salt, oregano, cumin, smoked paprika, garlic powder, onion powder, chili powder, and black pepper until evenly coated.

Step 2: Slow Cook the Pork

Add pork, garlic, onion, bay leaves, orange juice, lime juice, and chicken broth into a slow cooker or heavy Dutch oven. Cover and cook on low for 6 to 8 hours (or on high for 4 hours) until pork is fall-apart tender.

Step 3: Shred and Crisp the Meat

Remove pork from the cooking liquid and shred it with forks. Spread shredded pork on a baking sheet. Broil or roast at 450°F (230°C) for 5–7 minutes until edges crisp up. Flip and crisp the other side for maximum texture.

Cilantro Lime Rice Recipe (Optional)

• 1 cup long-grain white rice

• 2 cups water or chicken broth

• 1 tbsp olive oil

• Juice of 1 lime

• ¼ cup fresh cilantro, chopped

• Salt to taste

Instructions:
Cook rice in water or broth. Once done, fluff with fork and stir in olive oil, lime juice, cilantro, and salt to taste.

Assemble the Burrito

1. Warm the tortillas in a dry skillet or microwave until soft and pliable.

2. Center the filling on each tortilla: ½ cup crispy carnitas, ½ cup cilantro lime rice, ¼ cup beans, ¼ cup shredded cheese, ¼ cup pico de gallo, and about 2 tablespoons guacamole. Add optional lettuce and sour cream if desired.

3. Fold in the sides of the tortilla and then roll tightly from one end to form a secure burrito.

4. Optionally, toast the burrito seam-side down in a hot skillet for about 1-2 minutes per side to seal and add a golden crust.

Tips for Perfect Burritos

• Use freshly squeezed juices for the most vibrant flavor.

• Crisping the carnitas adds essential texture contrast.

• Warm tortillas improve softness and help prevent tearing.

• Wrap burritos in parchment paper for easy eating and transport.

• Customize fillings—add grilled peppers, pickled jalapeños, or hot sauce for an extra kick.

Nutritional Overview (per burrito)

• Calories: Approximately 590-700 kcal

• Protein: 25-30 g

• Carbohydrates: 50-55 g

• Fat: 25-30 g

• Fiber: 4-6 g

Frequently Asked Questions

Can I use a different cut of pork?
Pork shoulder is ideal for its fat content and tenderness, but pork loin can be used though it’s leaner and less flavorful.

How long can I store cooked carnitas?
They keep well refrigerated for up to 4 days and freeze well for 2-3 months.

What if I want vegetarian?
Swap carnitas for black beans or seasoned grilled vegetables.

Can I make these ahead of time?
Yes! Prepare carnitas, rice, and beans in advance, then assemble burritos as needed.

Serving Suggestions

• Serve with tortilla chips, salsa, and Mexican street corn for a fiesta spread.

• Pair the burritos with cold beers or homemade aguas frescas for refreshing accompaniments.

• Lime wedges and extra cilantro lighten and brighten each bite.

The Ultimate Carnitas Burrito is a celebration of textures and flavors—from the crispy edges of shredded pork to the zest of fresh lime—all wrapped into a handheld meal that satisfies every craving. Easy to customize and perfect for any occasion, it’s destined to be a go-to for burrito lovers everywhere.

The Ultimate Carnitas Burrito

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• Author: Stephanie

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The Ultimate Carnitas Burrito

Ingredients:

For the Carnitas:

• 3 lbs pork shoulder (boneless, cut into large chunks)

• 1 tbsp olive oil

• 1 cup orange juice

• ½ cup lime juice

• 6 cloves garlic, minced

• 1 onion, quartered

• 1 tsp cumin

• 1 tsp oregano

• 1 tsp smoked paprika

• 1 tsp chili powder

• 2 bay leaves

• Salt & pepper, to taste

For the Burritos:

• 4 large flour tortillas (burrito-size)

• 2 cups cooked cilantro-lime rice

• 1 ½ cups black beans (or pinto beans)

• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend)

• 1 cup pico de gallo (or fresh salsa)

• 1 cup guacamole (or sliced avocado)

• ½ cup sour cream

• ½ cup shredded lettuce (optional for crunch)

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Instructions:

1. Cook the Carnitas (Slow Cooker or Oven):

   • Season pork with salt, pepper, cumin, oregano, paprika, and chili powder.

   • Heat olive oil in a skillet and sear pork chunks until browned.

   • Transfer to a slow cooker, add orange juice, lime juice, garlic, onion, and bay leaves.

   • Cook on LOW for 8 hours (or in a Dutch oven, covered, at 300°F / 150°C for 3–4 hours) until fork-tender.

   • Shred pork with two forks. For crispy carnitas, spread shredded pork on a sheet pan and broil 3–5 minutes until edges are browned.

2. Prepare the Burrito Fillings:

   • Cook cilantro-lime rice. Warm beans. Grate cheese.

3. Assemble the Burrito:

   • Warm tortillas until pliable.

   • Layer rice, beans, carnitas, cheese, pico de gallo, guacamole, sour cream, and lettuce (if using).

   • Fold sides in, then roll tightly into a burrito.

4. Optional – Crisp the Burrito:

   • Heat a skillet over medium heat, place burrito seam-side down, and toast 1–2 minutes per side for a golden, crispy finish.

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