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Carnitas Burritos with Creamy Cilantro-Lime Rice

Carnitas Burritos with Creamy Cilantro-Lime Rice


  • Author: Molly
  • Prep Time: 6 hours (inactive time)
  • Cook Time: 15 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 4 burritos (with leftover pork) 1x

Description

These Carnitas Burritos with Creamy Cilantro-Lime Rice are a comforting, humble, but knock-your-socks-off delicious meal! Filled with spiced and savory pulled pork, fluffy and creamy rice, and loads of fresh toppings, they’ll make everyone happy.


Scale

Ingredients

For the Carnitas:

  • 1 (3-lb) boneless pork shoulder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon brown sugar
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 2 jalapeno peppers, seeded and minced
  • Juice of 1 orange
  • Juice of 2 limes

For the Rice:

  • 2 cups cooked rice
  • ⅓ cup chopped cilantro
  • Juice of 1 lime
  • 3 tablespoons sour cream
  • Salt and pepper, to taste

For the Burritos:

  • The pork
  • The rice
  • 4 10-inch flour tortillas, warmed
  • 2 cups shredded romaine lettuce
  • 1 cup halved cherry tomatoes
  • 1 cup canned black or pinto beans, drained and rinsed
  • ½ red onion, finely diced
  • ½ cup chopped scallions
  • 2 avocados, diced
  • ¼ cup pickled jalapenos, chopped (or fresh!)
  • 1 cup shredded cheddar or Jack cheese
  • Chopped cilantro
  • Sour cream, salsa, pico de gallo, for serving

Instructions

For the Carnitas:

  1. Place the pork shoulder in a slow cooker.
  2. Combine the salt, pepper, cumin, oregano, and brown sugar in a bowl and then rub it all over the pork.
  3. Scatter the onions, garlic, and jalapenos over the pork and then juice in the orange and limes.
  4. Cover and cook on HIGH for 6 hours, or until the pork shreds very easily with a fork and the juices have reduced by half (you can also cook it on LOW heat for 10 hours).
  5. Shred the pork and toss with the cooking juices so it stays moist.
  6. The pork is delicious as is at this point, but if you want authentic carnitas, crisp them in a large skillet. Heat a large skillet over medium-high heat and add a drizzle of oil. Add 2 cups of the shredded pork and some of the cooking juices to the pan. Press the pork into an even layer in the pan and let it crisp up, undisturbed, for about 2 minutes. Turn the pork over and do the same on the other side. Leave some of the pork soft so that it is easy to eat in the burritos.

For the Rice:

  1. Cook the rice according to the package directions, fluffing it up with a fork when it is done.
  2. Add the cilantro, lime, sour cream, and a pinch each of salt and pepper to a mixing bowl. Add in the rice while it’s still warm and stir well to combine. Adjust the seasoning, as needed.

For the Burritos:

  1. Place roughly ⅓ cup each of the pork and rice in the middle of a warmed tortilla. Add whatever fillings you like! We do shredded lettuce, tomatoes, beans, onion, scallions, jalapenos, avocado, and cheese.
  2. Roll the burrito up, tucking the ends in as you roll. Slice in half and enjoy!

  • Category: dinner

Keywords: carnitas burritos recipe, easy slow cooker carnitas, cilantro lime rice, pork burritos, pulled pork burritos