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!