Carnitas Burrito
The carnitas burrito you gotta make — quicker and easier than you think, from Sam the Cooking Guy. Serve with rice and beans, or use in a taco, burrito, quesadilla, sandwich, breakfast hash, chilaquiles… you get the idea. Includes slow-cooker and oven variations.
Ingredients
| 4 pounds | 1.8 kg | boneless pork shoulder (aka 'pork butt') |
| — | oil | |
| — | kosher salt & pepper | |
| 2 tablespoon | 30 ml | dried oregano |
| 2 tablespoons | 30 ml | ground cumin |
| 1 | small onion, chopped | |
| 6 | cloves garlic, peeled | |
| 3 | juice from huge oranges | |
| 2 | juice from limes (orange & lime juice should be about a cup total) | |
| — | flour tortillas | |
| — | Mexican rice | |
| — | quick re-fried beans |
Instructions
- 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.
- Oil the pieces lightly, then season with the salt, pepper, oregano and cumin, and put into the pressure cooker.
- Add the onion, garlic and juice from the oranges and limes.
- Secure the lid, set for 45 minutes and away you go.
- When done, allow the steam to release on its own.
- Now the good part: heat a pan well with a little oil, take a few pieces of the pork, give them a slight squish and put them in the pan.
- Add some of the cooking liquid from the pot and allow them to get really crispy on one side, then remove.
- Serve with rice and beans, or use in a taco, burrito, quesadilla, sandwich, breakfast hash, chilaquiles…
Slow Cooker: Do the above, but instead of the pressure cooker put everything into a slow cooker, turn to low and cook for 8 hours.
Oven: Same as above but increase the juices to about 2 cups, then put everything into an oven-proof pot with a lid. Cook at 325°F until the pork is very tender, approximately 3-4 hours.