Go Back
–+ servings
A close-up of a burrito cut in half, showing fillings of slow cooker carnitas, melted cheese, beans, rice, guacamole, diced tomatoes, and onions all wrapped in a grilled tortilla—perfect for burritos lovers.
Print Pin
No ratings yet

Slow Cooker Carnitas Burritos

 Juicy, slow-cooked pork with crispy edges wrapped in soft tortillas with rice, beans, and fresh toppings for the perfect balance of textures.
Course Dinner, lunch, Main
Cuisine Mexican
Keyword carnitas burrito recipe, crock pot pork carnitas, Slow Cooker Carnitas Burritos
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4
Calories 964
Author Erren Hart

Ingredients

For the Carnitas:

  • 2 lbs boneless pork shoulder cut into large chunks
  • 1 Juice of orange save the orange halves
  • 1 Juice of lime
  • 1 small onion quartered
  • 3 cloves garlic smashed
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp chili powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup chicken broth or water
  • Optional: 1 cinnamon stick

For the Burritos:

  • 2 cups cooked cilantro-lime rice (see recipe) or plain cooked white rice
  • 1 cup warm pinto or refried beans
  • 1 cup shredded Monterey Jack or pepper jack cheese
  • 1 cup pico de gallo
  • ½ cup guacamole
  • ¼ cup pickled red onions
  • 4 large flour tortillas 10–12 inch
  • Optional: chopped fresh cilantro and diced white onion for garnish
US Customary - Metric

Instructions

  • Combine pork shoulder, orange juice and halves, lime juice, onion, garlic, cumin, oregano, chili powder, salt, pepper, and broth in a slow cooker or Dutch oven.
  • Slow cooker: Cook on low for 8 hours or high for 5–6 hours.
  • Oven: Cover and roast at 325°F for 3–4 hours.
  • Once pork is tender, shred with forks. Transfer to a hot skillet with a small amount of fat or oil and crisp the meat for 2–4 minutes until golden.
  • Warm the tortillas in a dry skillet or microwave until pliable.
  • Lay out each tortilla and layer rice, beans, crispy carnitas, shredded cheese, pico de gallo, guacamole, and pickled onions. Garnish with fresh cilantro or onion if desired.
  • Fold in the sides, then roll from the bottom to form burritos. Toast seam-side down in a skillet if desired for extra crispness.
  • Serve immediately or wrap for storage.

Notes

Erren’s Top Tips

Don’t overcrowd the pan when crisping the pork or it will steam instead of brown. Work in batches if needed.
Use some of the cooking liquid or fat when crisping for extra flavor. It makes a big difference.
Warm tortillas properly before rolling. Cold tortillas crack and tear.
Layer strategically. Rice and beans first create a base that helps hold everything together.
Season at the end. Slow-cooked meat always benefits from a final taste and adjustment.

Variations & Add-Ins

Add grilled peppers and onions for a fajita-style twist.
Swap the rice for cilantro-lime cauliflower rice for a lighter option.
Use black beans instead of pinto for a slightly earthier flavor.
Add a drizzle of chipotle crema for smoky heat.

Storage & Freezing

Store leftover carnitas separately in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet to bring back the crispy edges.
Fully assembled burritos can be wrapped tightly in foil and refrigerated for up to 2 days.
To freeze, wrap burritos in foil and place in a freezer-safe bag for up to 2 months. Reheat from frozen in the oven until heated through.

Nutrition

Calories: 964 | Carbohydrates: 111g | Protein: 71g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 162mg | Sodium: 1961mg | Potassium: 1268mg | Fiber: 8g | Sugar: 10g | Vitamin A: 671IU | Vitamin C: 10mg | Calcium: 349mg | Iron: 5mg