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)

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.