Pork Carnitas & Black Bean Freezer Burritos
Jump to RecipePull out the pork shoulder and get ready for a freezer-friendly weeknight hero: Pork Carnitas & Black Bean Freezer Burritos. This recipe turns a humble pork shoulder into tender, flavorful carnitas, then folds in hearty black beans and melty cheese for portable meals you can bake or reheat in minutes. The method is simple and forgiving, designed for meal prep: brown the pork with olive oil to deepen flavor, sauté onion and garlic, simmer with lime juice and just enough water until the meat is shreddable, then fold the shredded pork back into its juices. Add rinsed black beans, a sprinkle of cumin and oregano, and a kiss of cilantro for bright freshness. When you are ready to eat, roll up the pork-bean filling in flour tortillas with cheese, seal, and freeze in foil or bags. Thaw and reheat for a quick, satisfying burrito that tastes like a home-cooked Mexican feast. This approach works great for batch cooking; customize salt level, spice, and toppings to suit your family needs and preferences, making this a reliable go-to for make-ahead meals and weeknight convenience.
Ingredients
pork shoulder
Best for carnitas due to its fat and connective tissue. Trim excess fat but keep some to maintain moisture. Cut into 2–3 inch chunks for even browning, and sear well before simmering. If you can’t find boneless pork shoulder, pork butt is a good substitute. After cooking, shred and mix back into the cooking juices, then for crisper edges you can spread on a sheet pan and broil briefly before freezing.
olive oil
Two tablespoons is a good amount for browning. Use extra-virgin or light olive oil; if you want a higher-heat option, avocado oil or a neutral oil works well. Avoid overheating to prevent smoke; you can also use a small amount of lard or pork fat for richer carnitas flavor. Finish with a tiny drizzle of oil after shredding for shine.
onion
Yellow onion caramelizes nicely and adds sweetness; dice or slice evenly for uniform cooking. A pinch of salt helps draw moisture and speeds browning. White or red onion can work as a substitute. For make-ahead freezer burritos, sauté the onions until they’re soft but not overly browned to keep the texture balanced.
garlic
Fresh garlic gives the best aroma; mince evenly and add after the onions have started to soften to avoid burning. If you’re short on time, you can substitute 1/2 teaspoon garlic powder per clove, but fresh is preferred. For a milder sweetness, roast the garlic first and fold in.
cumin
Toast whole cumin seeds in a dry pan until fragrant, then grind for deeper flavor before adding. If using ground cumin, add early with the spices. If you’re sensitive to cumin, reduce to 1 teaspoon or substitute with a pinch of coriander or smoked paprika for warmth.
oregano
Mexican oregano is more aromatic; if you only have regular oregano, use a touch less and toast briefly with the onions. If you must substitute, marjoram or thyme can work, but expect a slightly different herbal note.
salt
Use kosher salt for even seasoning. Start with 1.5–2 teaspoons and taste after adding beans, adjusting as needed since canned beans can add salt. Add salt in stages rather than all at once to avoid over-salting.
black pepper
Freshly ground black pepper provides better bite and aroma. Use a moderate amount (1 teaspoon) and adjust after mixing in the beans. Coarse cracking gives a nice texture.
lime juice
Fresh lime juice brightens the dish; roll the lime on the counter to release juice before cutting. Add juice toward the end for brightness, and consider a small pinch of lime zest for extra aroma. If you only have bottled juice, use it but aim for fresh when possible.
black beans
Rinse and drain canned beans to remove canning liquid and excess sodium. Sauté briefly with onion and garlic for flavor, or mash a portion to create helpful creaminess. For freezing burritos, drain well and avoid adding extra liquid; you can season with a pinch of cumin or chili powder for depth.
flour tortillas
Warm tortillas before filling to keep them pliable. For freezing burritos, wrap each in foil or plastic to prevent freezer burn and separate to prevent sticking. If you prefer a different texture, corn tortillas are a traditional alternative but will be less pliable.
shredded cheese
Choose a melty blend such as cheddar and Monterey Jack or a Mexican blend. Shredded cheese melts more evenly than blocks; avoid pre-grated varieties with anti-caking agents if you want the best melt. When freezing, cheese inside burritos will melt nicely upon reheating; you can also add cheese after warming for a brighter melt.
fresh cilantro
Chop cilantro leaves and tender stems just before serving to keep bright flavor. If you don’t care for cilantro, substitute with chopped parsley or green onions. Cilantro loses some flavor when frozen, so this herb is best added after thawing and reheating.
Cooking Steps
Step 1: 1. Heat olive oil
Heat olive oil in a large pot over medium heat.Tips: Use a heavy pot (like a Dutch oven) for even heat and good browning. Let the oil shimmer before adding meat.Notes: If the oil starts to smoke, reduce the heat slightly to avoid burning.Step 2: 2. Season pork and brown
Season the pork shoulder with salt, black pepper, cumin, and oregano. Brown the pork on all sides in the pot.Tips: Pat the pork dry before browning to help develop a crust and don’t crowd the pot—work in batches if needed.Notes: Browning adds depth of flavor; if your pan is crowded, the meat will steam instead of sear.Step 3: 3. Sauté onion and garlic
Add chopped onion and minced garlic to the pot, sauté until fragrant and softened.Tips: Dice the onion evenly and let it soften for a mellower sweetness. You can cook a little longer for deeper flavor if you like.Notes: Stir frequently to prevent garlic from burning.Step 4: 4. Add lime juice and water, simmer
Add lime juice and enough water to cover the pork. Bring to a simmer, then cover and cook on low for about 2 hours until the pork is tender and shreds easily.Tips: Check occasionally and add a splash more water if the liquid reduces too much.Notes: Keeping the heat gentle helps break down the pork without drying it out.Step 5: 5. Shred pork and rejoin juices
Once cooked, shred the pork using two forks and mix it back into the juices in the pot.Tips: Shred while the meat is still warm for easier pulling and juicier texture.Notes: Return all the shredded pork to the pot to soak up the flavorful liquid.Step 6: 6. Add black beans
Rinse and drain black beans, then add to the shredded pork mixture. Stir to combine.Tips: Rinsing beans removes canning liquid and reduces sodium; drain well.Notes: If you prefer a creamier texture, mash a few beans into the filling, but keep most beans whole for texture.Step 7: 7. Assemble burritos
Lay out a flour tortilla, add a generous amount of the pork and bean mixture, a sprinkle of shredded cheese, and some chopped fresh cilantro. Roll up tightly to form a burrito.Tips: Warm tortillas briefly to make rolling easier and prevent tearing.Notes: Distribute filling evenly to help burritos stay intact when eating.Step 8: 8. Freeze burritos for future meals
Wrap each burrito in foil or place in freezer bags, and freeze for future meals.Tips: Freeze on a sheet tray first to prevent burritos from sticking together; then transfer to bags.Notes: Label with date; for best quality, use within 2–3 months.
Frequently Asked Questions
What equipment do I need to start making these burritos?
Use a large heavy-bottom pot or Dutch oven, a sharp knife and cutting board, tongs or two forks for shredding, measuring spoons, a ladle or spoon, foil or freezer bags, and freezer-safe containers. A small skillet for warming tortillas is handy too.
How should I prep the pork shoulder for carnitas?
Pat the pork dry to help browning, trim any very large fat cap if you like, and cut the meat into roughly 2-inch chunks so they brown evenly and cook through. Dry meat browns better and reduces extra moisture.
How do I season and brown the pork for the best flavor?
Prepare a mix of cumin, oregano, salt, and black pepper. Rub it all over the pork chunks. Heat olive oil in the pot, brown the pork on all sides in batches (don’t overcrowd), then set aside as you brown the rest.
How long does the pork take to cook and how do I know it’s done?
After browning, add onion, garlic, and lime juice plus enough water to cover the pork lightly. Simmer on low for about 2 hours, until the pork is tender and shreds easily when you poke it with forks. If it’s not shreddable, give it a bit more time.
How do I shred the pork and finish it in the pot?
Remove the pork to a plate and shred with two forks. Return the shreds to the pot and mix with the juices so the meat stays moist and flavorful.
Can I use canned black beans, and how should I treat them?
Yes. Rinse and drain canned black beans. Stir them into the shredded pork and juices; heat through. If you want a thicker burrito filling, mash a portion of the beans for body.
How do I assemble burritos so they don’t fall apart or get soggy?
Warm the flour tortillas so they’re pliable. Add a generous portion of pork-and-bean filling, a sprinkle of cheese, and cilantro. Fold in the sides and roll up tightly. If needed, place the seam side down on the counter for a minute to help seal.
How should I freeze these burritos for later?
Cool the filling, then wrap each burrito tightly in foil or place in freezer bags. Freeze flat to save space and stack. Label with the date and use within about 3–4 months for best flavor.
How do I thaw and reheat frozen burritos for best texture?
Thaw in the fridge overnight if you have time. Reheat in a 350°F oven for 15–20 minutes, or in the microwave in 1–2 minute bursts until hot all the way through. If you want crisper tortillas, reheat briefly in a dry skillet or air fryer after microwaving.
What are common beginner mistakes and how can I avoid them?
Common issues include not drying or browning the pork (which leads to pale meat), overcrowding the pot (steaming instead of browning), too much liquid (shrunken, soggy filling), and overfilling burritos (causing seams to split). To avoid these, brown in batches, keep a gentle simmer with just enough liquid, drain beans well, and fill tortillas modestly for neat, sturdy burritos.
Additional Information
Dietary Considerations
Diet-friendly options: use corn tortillas for a gluten-free version, or gluten-free tortillas if needed; omit cheese or use a dairy-free cheese to make it dairy-free; to reduce sodium, cut salt to 1 teaspoon and rely on lime and spices for flavor. This dish contains pork and dairy if cheese is used and gluten if flour tortillas are used, so choose appropriate substitutes to meet dietary needs. For lower-spice palettes, reduce cumin and omit jalapeños; you can also serve hot sauce on the side for spice control. Suitable for nut-free diets. Storage note: freeze assembled burritos wrapped tightly for up to 2–3 months; thaw in the fridge overnight before reheating for best texture.
Pairings
Pair this Pork Carnitas & Black Bean Freezer Burritos with bright, fresh accompaniments to balance the rich pork and beans. Serve with cilantro-lime rice or Spanish rice and a side of black beans or refried beans. Add toppings like diced avocado, pico de gallo, a dollop of crema or dairy-free crema, chopped fresh cilantro, and a squeeze of lime. For contrast, include pickled red onions or jalapeños. Beverage options: a crisp Mexican lager (Corona, Modelo, Pacifico) or a light pilsner; cocktails such as a Paloma or Margarita; non-alcoholic choices like hibiscus agua fresca or horchata. These pairings highlight the lime, cumin, and oregano notes in the filling while keeping the meal balanced and vibrant.
Serving Suggestions
To serve, reheat the burritos until hot and steaming. Reheat methods: oven – preheat to 375°F (190°C); unwrap and bake on a sheet for 20–25 minutes (thawed) or 30–40 minutes (frozen), until warmed through and tortilla is slightly crisp; microwave – 1–2 minutes per burrito (thawed) or 2–3 minutes (frozen), followed by a quick 2–3 minutes in a dry skillet to freshen the tortilla; air fryer – 8–10 minutes at 350°F (175°C). For a burrito-bar vibe, set out warm tortillas and a toppings station with shredded cheese (or dairy-free cheese), cilantro, salsa, guacamole, sour cream or crema, and lime wedges, so guests customize. Plate burritos cut in half to showcase the filling, with a lime wedge on the side and a scattering of fresh cilantro. Ideal as a weeknight dinner or make-ahead meal for lunches; you can also serve with a simple side salad or roasted corn for a complete plate.
Pork Carnitas & Black Bean Freezer Burritos
Allergens:
Cuisine:
Course:
Description
Deliciously seasoned pork carnitas paired with black beans, wrapped in a soft tortilla for a quick meal anytime!
Ingredients
- pork shoulder: 2 pounds
- olive oil: 2 tablespoons
- onion: 1 large
- garlic: 4 cloves
- cumin: 2 teaspoons
- oregano: 1 teaspoon
- salt: 2 teaspoons
- black pepper: 1 teaspoon
- lime juice: 1 lime
- black beans: 1 can
- flour tortillas: 8 large
- shredded cheese: 1 cup
- fresh cilantro: 1 bunch
Date Created:
11/30/2025