Carnitas Burrito Recipe

Introduction

There’s nothing quite like a classic Carnitas Burrito—juicy, slow-cooked pork wrapped in a fluffy, warm tortilla with layers of flavor-packed toppings. This recipe delivers all the vibrant, authentic taste you’d expect from your favorite taqueria, but right at home and with minimal fuss.

The joy of making this burrito yourself comes from the control over all the fixings and the satisfaction of achieving that ultra-tender, crispy-edged pork carnitas. Whether you’re cooking for a weeknight meal or a casual weekend gathering, this burrito is destined to become a crowd-pleaser.

Slow-Cooked Pork Carnitas for Ultimate Flavor

The secret to unforgettable carnitas is a slow braise that transforms pork shoulder into succulent, perfectly seasoned shreds. Aromatics, orange juice, and spices create an intensely savory base, while a quick broil or pan-sear right before serving heightens the texture with irresistible crispy bits.

For effortless assembly, shred your cooked pork using a handy Chicken Shredder Tool Twist for Kitchen, Elegant Black. It saves time, keeps your hands clean, and gives the pork a consistent texture perfect for burrito filling.

Essential Ingredients and Toppings

The beauty of a carnitas burrito lies in its customizable toppings. Classic add-ins include cilantro-lime rice, black or pinto beans, shredded cheese, pico de gallo, sour cream, guacamole, and crisp lettuce. Use a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to quickly dice tomatoes, onions, and jalapeños for your pico, streamlining the prep for large or small batches.

Don’t forget fresh tortillas. A quick warm-up in a well-seasoned Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet, Black gives them that authentic, slightly smoky edge and keeps them pliable for easy rolling.

How to Assemble the Perfect Carnitas Burrito

Warm your tortilla so it’s soft and flexible—this prevents tears and makes rolling a breeze. Lay it flat, spread a generous layer of carnitas in the center, and pile on your favorite toppings. For an extra neat roll, fold in the sides and roll tightly from one end, securing everything in a snug bundle.

If meal prepping or feeding a hungry crowd, keep wrapped burritos warm with the help of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet. This ensures your burritos don’t stick together and are easy to grab and go.

Serving and Storage Tips

Serve carnitas burritos with tangy salsa, fresh lime wedges, or a chilled beverage for the ultimate flavor contrast. If you have leftovers, portion them into Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to keep everything fresh and lunchbox-ready.

This burrito also travels excellently—simply wrap in foil or parchment and pack in an insulated tote for delicious meals on the go.

Nutritional Information and Serving Size

Each hearty carnitas burrito (with typical toppings) contains roughly 600–750 calories, depending on the portion size and your topping choices. The recipe yields 6 generously stuffed burritos, making it ideal for sharing or saving for a second meal.

Carnitas Burrito Recipe (Recap)

This carnitas burrito delivers juicy, slow-cooked pork and fresh toppings wrapped in a toasted tortilla—a true flavor fiesta. It’s versatile, indulgent, and sure to satisfy a crowd, from busy weeknight dinners to festive celebrations.

Instructions

1. Season pork with salt, pepper, cumin, and oregano. Place in a large pot or Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart for faster cooking. Add onion, garlic, orange, lime, bay leaves, and broth.
2. Slow cooker: Cook on LOW for 8 hours or HIGH for 4–5 hours. Pressure cooker: Seal and cook on high pressure for 40 minutes, then natural release.
3. Remove pork and shred using a Chicken Shredder Tool. For crispy bits, heat a Lodge Cast Iron Skillet over medium-high and sear shredded pork until golden and crisp.
4. Warm tortillas in the skillet or microwave until pliable.
5. To assemble: Lay a tortilla flat. Add ⅓ cup rice, beans, a generous scoop of carnitas, cheese, pico, sour cream, lettuce, and guacamole. Sprinkle with cilantro, jalapeños, or a squeeze of lime if desired.
6. Fold in sides and roll from the bottom up to form a tight burrito. Keep warm, if needed, in a baking dish lined with parchment paper.
7. Serve immediately, or store in Rubbermaid Brilliance Food Storage Containers for leftovers.

Cook and Prep Times

Prep Time: 25 minutes
Cook Time: 8 hours (slow cooker) or 40 minutes (pressure cooker)
Total Time: 8.5 hours (slow cooker) or 1.5 hours (pressure cooker, including prep)