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Carnitas Burrito
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Carnitas Burrito

Carnitas Burrito

Ingredients

  • 4 pounds boneless pork shoulder, aka ‘pork butt’ but don’t ask me why
  • Oil
  • Kosher salt & pepper
  • 2 tablespoon dried oregano
  • 2 tablespoons ground cumin
  • 1 small onion, chopped
  • 6 cloves garlic, peeled
  • Juice from 3 huge oranges
  • Juice from 2 limes – the juice from oranges & limes should be about a cup
  • Flour tortillas
  • Mexican rice, see recipe here
  • Quick Re-Fried beans, see recipe here

Directions

  1. Trim excess fat from the pork - you definitely want some for flavor, but not giant hunks of it - then cut into roughly 2 inch pieces
  2. Oil pieces lightly, then season with the salt, pepper, oregano and cumin – put into the pressure cooker
  3. Add the onion, garlic and juice from oranges & limes
  4. Secure the lid, set for 45 minutes and away you go
  5. When done allow steam to release on it’s own
  6. Now the good part: heat a pan well will a little oil, and take a few pieces of the pork, give them a slight squish and put them in the pan
  7. Add some of the cooking liquid from the pot and allow them to get really crispy on one side, then remove
  8. Serve with rice & beans or use in a taco, burrito, quesadilla, sandwich, breakfast hash, chilaquiles…pretty sure you get the idea
    Slow Cooker
  1. Do the above but put instead of the pressure cooker, put everything into a slow cooker, turn to low and cook for 8 hours
    Oven
  1. Same as above but increase juices to about 2 cups, then put everything into an oven proof pot with a lid. Cook at 325 until pork is very tender, approximately 3-4 hours

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