Restaurant Style Pork Carnitas Burrito

A wet burrito with green sauce and carnitas on a plate with rice and beans

5 from 1 vote

Restaurant Style Pork Carnitas Burrito

This restaurant style pork carnitas burrito is juicy and tender, drenched in a spicy verde sauce and topped with queso fresco for authentic flavor.

Servings burritos

Prep Time 15

Cook Time 15

Total Time 30

Ingredients

1 tbsp avocado oil or vegetable oil
¼ cup red onion diced
1 jalapeno diced
2 cups slow cooker carnitas approximately 3/4 lbs
1 cup brown rice cooked
¾ cup refried beans
½ lime juiced
1 tbsp reduced carnitas juices
½ cup Mexican-blend cheese shredded
3 14-inch flour tortillas Sonoran style
1½ cups spicy verde sauce
Queso fresco optional garnish

US Customary - Metric

Instructions

First, make the burrito filling. Heat avocado oil in a large sauté pan over medium heat. Add diced onion and jalapeno and cook until softened, about 3 to 4 minutes.
Next, add pulled carnitas to the pan and cook for another 3 to 4 minutes, stirring occasionally, until carnitas are lightly crisped and warmed through.
Stir in the rice and beans, then add lime juice and a splash of the reduced carnitas juices (about 1 tablespoon). Stir to combine and cook for another 2 to 3 minutes until warmed through.
Finally, lower heat and stir in the shredded cheese until melted. Then remove from heat and set aside.
Next, warm the tortillas in the microwave between two dampened sheets of paper towels, for about 15 seconds per tortilla. Then transfer tortillas to a plate for wrapping the burritos.
Assemble the burritos. Spoon about a quarter of the filling into the center of each tortilla and shape it into a log. Fold opposite sides of the tortilla in towards the center (on the short sides of the filling "log"), then roll the burrito in the other direction to close, tucking the far side in with your pinky fingers.
Plate the burritos seam side-down and top with a generous helping of spicy verde sauce. Garnish with queso fresco and serve hot with a side of rice and beans, or chips, salsa, and guacamole!

Notes

Slow cooker carnitas: We recommend making our slow cooker carnitas for this recipe, since you'll want to save the juices to use in the spicy verde sauce that goes on top of this burrito (and throw a splash of the juices in the burrito filling for extra flavor!).

Spicy verde sauce: We also recommend making our homemade verde sauce (recipe here) to kick this burrito up a notch. It's based on a traditional Mexican salsa verde, made with tomatillos, jalapenos, onion, and cilantro, but it's extra spicy and gets a ton of its flavor from the leftover cooking juices from our slow cooker pulled pork.

Tortillas: 14-inch Sonoran style flour tortillas can be hard to find, unless you have a local Mexican or Latin grocery store. You can use 12-inch flour tortillas instead - just make sure to fill them a bit less so you can easily wrap them (you might get 4 or 5 burritos out of this recipe with smaller tortillas).

Author: Nicole & Alex

Calories: 578kcal

Course: Dinner, Main, Main Course

Cuisine: Mexican

Keyword: brown rice, burrito, carnitas, cinco de mayo, garlic, jalapeno, lime juice, onion, pulled carnitas, queso fresco, refried beans, verde sauce

Nutrition