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–+ servings
Carnitas burrito recipe cut in half.
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5 from 6 votes

Pork Carnitas Burrito

Our slow cooker Pork Carnitas Burrito is a simple and delicious recipe for flavor packed Carnitas Burritos loaded with all our favorite fixins!
Prep Time20 minutes
Cook Time6 hours 30 minutes
Total Time6 hours 50 minutes
Course: dinner
Cuisine: Mexican
Servings: 8
Calories: 1282kcal
Author: Teri & Jenny

Equipment

  • slow cooker

Ingredients

carnitas

  • 1 tbsp Mexican Oregano
  • 1 tbsp cumin
  • 2 tsp chile powder
  • 2 tsp salt
  • 4 pound boneless pork shoulder cut into 3 inch cubes
  • 1 orange quartered
  • 2 cinnamon sticks

burrito

  • 8 flour tortillas burrito sized, warmed
  • 4 cups cilantro rice
  • 4 cups pico de gallo
  • 4 cups shredded cheddar cheese or queso fresco
  • 4 cups guacamole
  • 4 cups canned pinto beans drained

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

Calories: 1282kcal | Carbohydrates: 133g | Protein: 81g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 2310mg | Potassium: 1972mg | Fiber: 16g | Sugar: 16g | Vitamin A: 1489IU | Vitamin C: 28mg | Calcium: 570mg | Iron: 7mg