Pork Carnitas & Rice Burritos
Jump to RecipeLooking for a crowd-pleasing, homey Mexican-inspired meal? These Pork Carnitas & Rice Burritos fuse tender, orange-glazed pork with fluffy rice and cool toppings, all wrapped in warm flour tortillas. The pork shoulder is braised in orange juice with garlic, diced onion, cumin, chili powder, bay leaves, salt, and pepper in a low oven until melt-in-your-mouth tender, then shredded and mixed with the pan juices for extra savor. Layer in rice, shredded cheese, sour cream, crisp lettuce, and tomato salsa, and roll into burritos for a satisfying, make-ahead-friendly dinner. This oven-braised method keeps things simple and scalable, perfect for weeknights or meal prep, and you can tailor the heat by adding extra salsa or jalapeño.
Ingredients
pork shoulder
Trim excess fat to about 1/4 inch to prevent greasiness, but leave some fat for flavor. Sear pork in batches until browned to develop color before braising. Braise low and slow (as in your recipe) in orange juice and aromatics; you can also use a Dutch oven, slow cooker, or pressure cooker for similar results. After cooking, shred with two forks and mix with the pan juices; for extra texture, spread the shredded meat on a sheet and broil 2–4 minutes to crisp the edges.
orange juice
Use fresh orange juice for bright citrus notes. Add a small amount of orange zest for aroma. Reduce the braising liquid after cooking to concentrate the flavor into a glaze. If you want different sweetness or acidity, substitute pineapple juice or a mix of orange and lime juice.
garlic cloves
Peel and crush the garlic, then mince or press so the flavor distributes through the pork. For a deeper, milder sweetness, you can roast a few cloves separately and stir them in. Freshly minced garlic should be used soon or stored in the fridge for a short time; avoid storing raw minced garlic in oil at room temp.
onion
Yellow onion works well here; dice small so they melt into the braise, or use red onion for topping crunch and color. Sauté the onions with the pork at the start for extra sweetness, or char a portion for a deeper caramel note. You can leave some onion in the braise for flavor and remove after cooking if you prefer lean meat.
cumin
Toast cumin seeds in a dry skillet until fragrant, then grind for a fresher, nuttier flavor; substitute with ground cumin if you’re short on seeds. If you like a smoky profile, add a pinch of smoked paprika. Start with 1 tablespoon total and adjust to taste.
chili powder
Choose a chili powder appropriate for Mexican dishes; if you only have standard chili powder, it will still work but expect milder complexity. For more depth, add a pinch of ground ancho or chipotle powder for smokiness. Taste and adjust the heat level before serving.
bay leaves
Bay leaves mostly contribute aroma—remove them before shredding. If you don’t have bay leaves, a pinch of dried oregano or thyme can add herbal notes, but the aroma will be different.
salt
Use kosher or sea salt and season in layers: a light amount in the braise and adjust final salt at the end after tasting. Avoid oversalting; it’s easier to add more than to fix over-salted meat.
black pepper
Use freshly ground black pepper for the best bite. Add about 1 teaspoon total to the braise, then taste and adjust at the end.
flour tortillas
Warm tortillas until pliable—steam in a towel or warm in a dry skillet—so they don’t crack when folding. Keep them wrapped or covered to stay soft. If you prefer a gluten-free option, use corn tortillas, but they may be crisper; lightly toast them to improve pliability.
cooked rice
Fluff the rice with a fork to keep grains separate; season lightly with salt. For flavor, use long-grain rice, and consider cilantro-lime rice by folding in chopped cilantro and a squeeze of lime juice after cooking.
shredded cheese
Choose a melty cheese such as Monterey Jack, Cheddar, or a Mexican blend. Shred from a block for better melt; sprinkle on the warm filling so it melts nicely, or add to the burrito last for texture.
sour cream
Use full-fat sour cream for richness. If it’s too thin, drain briefly or whisk with a little lime juice or chopped cilantro to make a quick crema.
lettuce
Choose crisp lettuce (iceberg or romaine); wash and dry thoroughly to avoid soggy burritos. Slice or shred finely and add just before serving for crunch.
tomato salsa
Fresh tomato salsa adds brightness and acidity; drain some of the excess juice if it’s watery. Adjust heat with jalapeño or serrano; make ahead and refrigerate to let flavors meld, or use a store-bought salsa if you’re short on time.
Cooking Steps
Step 1: Preheat oven and prep
Preheat your oven to 300°F (150°C). This low-and-slow braise yields tender pork carnitas with rich flavor.Expert tip: if you have a convection oven, reduce the temperature by about 25°F (15°C) to prevent over-drying. Salted, even heat helps break down connective tissue for that classic pull-apart texture.Step 2: Mix pork with aromatics
In a large roasting pan, combine the pork shoulder (2 pounds), orange juice (1 cup), minced garlic (4 cloves), diced onion (1 medium), cumin (1 tablespoon), chili powder (1 tablespoon), bay leaves (2), salt (1 teaspoon), and black pepper (1 teaspoon). Expert note for beginners: add a splash of orange zest if you have it for brightness. If you have time, rub the spices on the pork and let sit 15–20 minutes to boost flavor before braising.Step 3: Braise covered in oven
Cover the pan tightly with foil and braise in the preheated oven for about 2 hours, or until the pork is tender and shreddable.Beginner tip: check for tenderness by inserting a fork—should shred easily. If not, reseal and continue cooking, checking every 15 minutes.Step 4: Shred pork and collect juices
Remove the pan from the oven, discard the bay leaves, and shred the pork with two forks. Mix the shredded meat with the pan juices to re-moisten the meat and capture all the savory flavors.Expert tip: resting the meat for a few minutes before shredding makes it easier to pull apart.Step 5: Optional crisping for extra texture
If you’d like crisper edges, spread the shredded pork on a baking sheet and broil for 5–7 minutes in a high heat oven until the outer bits caramelize. Watch closely to avoid burning.Step 6: Warm tortillas
Warm flour tortillas (6 large) in a dry skillet over medium heat for about 15–30 seconds per side, or wrap them in foil and warm in the oven.Expert beginner tip: keeping tortillas pliable helps with rolling; cover with a clean towel to retain moisture while you assemble.Step 7: Prepare the rice
Ensure the cooked rice (2 cups) is hot and fluffy. If refrigerated, reheat gently and fluff with a fork. For added flavor, a pinch of salt and a squeeze of lime can brighten the rice. This is your base for the burritos.Step 8: Assemble the burritos
On each tortilla, layer a bed of warm rice, a portion of the shredded pork, shredded cheese (1 cup total), sour cream (1 cup), lettuce (1 cup), and tomato salsa (1 cup).Expert tip: avoid overfilling to make rolling easier and neater.Step 9: Roll and finish
Fold in the sides of the tortilla and roll tightly to form a burrito. Place seam-side down and serve immediately with extra salsa or lime wedges, or wrap for meal prep.Beginner note: if rolling seems tricky, tilt the tortilla slightly and tuck as you go, keeping fillings compact for a clean seal.
Frequently Asked Questions
How should I prep the pork for these carnitas?
Trim excess fat and cut the pork shoulder into roughly 2-inch chunks. Pat dry with paper towels. Dry meat sears better and braises more evenly.
Do I need to brown the pork before braising?
Browning adds flavor through the Maillard reaction. Sear the pork in batches in a hot skillet until deeply golden on all sides, then transfer to the braising pan.
Why orange juice and bay leaves? Can I substitute?
Orange juice provides gentle acidity and sweetness to help tenderize the meat; bay leaves add aroma. If you don’t have orange juice, you can use another 100% fruit juice (like pineapple or apple) or a splash of water with a little orange zest. Bay leaves are optional; you can omit them, but the flavor will be milder.
How long and at what temperature should I cook?
Bake at 300°F (150°C) for about 2 hours, covered, until the pork is tender and easily shreddable.
How do I know when the pork is tender and shreddable?
It should shred easily with two forks. If it won’t pull apart, cook a bit longer and test again.
Can I use a slow cooker or pressure cooker?
Yes. Slow cooker: cook on low 6–8 hours with enough liquid. Pressure cooker: high pressure 60–75 minutes with sufficient liquid, then natural release.
How do I warm the flour tortillas?
Warm in a dry skillet over medium heat for 10–15 seconds per side, or wrap in a damp towel and microwave for 15–20 seconds. Keep them soft by covering loosely.
How do I assemble burritos so they don’t leak?
Don’t overfill. Use modest amounts of rice, pork, cheese, and toppings. Fold the sides in, then roll tightly with the seam side down.
How should I store leftovers?
Cool to room temperature, then refrigerate in airtight containers within 2 hours. Leftovers keep 3–4 days in the fridge; freeze for 2–3 months. Reheat to at least 165°F (74°C).
How can I adapt the recipe if I’m missing ingredients or want less spice?
Substitute lime juice for orange, omit bay leaves, or replace chili powder with milder spices. Start with less chili powder and adjust to taste. You can also mix in different toppings to keep the burritos exciting.
Are there basic safety tips I should follow in the kitchen?
Wash hands and surfaces after handling raw pork; use separate cutting boards for meat and produce; keep raw meat separate from ready-to-eat foods; use a thermometer to check doneness; be careful with hot pans and ovens.
Additional Information
Dietary Considerations
Dietary considerations: to keep the dish gluten-free, use corn tortillas or certified gluten-free flour tortillas; to make dairy-free, omit cheese and sour cream or substitute with dairy-free options; for a vegetarian option, replace pork with sautéed mushrooms or jackfruit with similar seasoning; reduce salt if desired; for a lower-sugar version, reduce orange juice or balance with extra lime and salt; storage tips: leftovers refrigerate for up to 3-4 days.
Pairings
Flavor pairings and beverages: The pork carnitas are bright from orange juice, garlic, and onion with warm cumin and chili; pair with fresh accoutrements like cilantro-lime rice, pico de gallo, salsa verde, avocado or guacamole, shredded lettuce, cotija or queso fresco, and a dollop of sour cream. Beverage options include Mexican lagers (Modelo Especial, Pacifico, Corona) or crisp white wines such as Albariño, Verdejo, or Sauvignon Blanc; for red wine fans, a light Pinot Noir or Gamay works; non-alcoholic options include agua de jamaica, horchata, or sparkling lime water. For gluten-free or tortilla customization, use corn tortillas; consider sides like black beans or elote to round out the meal. Serving temperature notes include keeping pork hot and juicy, tortillas warm, toppings at room temperature for contrast. Occasion ideas include weeknight dinner, game day, potluck, fiesta night, burrito bar at a party with toppings set out in bowls. Dietary notes include adapting with gluten-free tortillas, dairy-free dairy substitutes, or vegetarian options with mushrooms or jackfruit.
Serving Suggestions
How to serve: warm the tortillas until pliable, assemble burritos by layering rice, pork, cheese, sour cream, lettuce, and salsa, then roll tightly. For a burrito bar, arrange components in separate bowls with tortilla warmers; provide lime wedges, cilantro, diced onions, and extra salsa on the side. Serve immediately while the pork is tender and juicy; for a deconstructed option, offer bowls with rice, pork, beans, cheese, sour cream, and toppings. Temperature targets: serve pork hot (about 140-160F), tortillas warm, toppings at room temperature. If making ahead, refrigerate pork and rice separately and reheat with a splash of juice to moisten.
Pork Carnitas & Rice Burritos
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Description
Flavorful and juicy pork carnitas wrapped in a warm tortilla with rice and fresh toppings.
Ingredients
- pork shoulder: 2 pounds
- orange juice: 1 cup
- garlic cloves: 4 cloves
- onion: 1 medium
- cumin: 1 tablespoon
- chili powder: 1 tablespoon
- bay leaves: 2 leaves
- salt: 1 teaspoon
- black pepper: 1 teaspoon
- flour tortillas: 6 large
- cooked rice: 2 cups
- shredded cheese: 1 cup
- sour cream: 1 cup
- lettuce: 1 cup
- tomato salsa: 1 cup
Date Created:
11/29/2025