Takeout remakes · Mexican
Pork Carnitas Burritos
Citrus-braised crispy pork, beans, rice, cheese.
Carnitas are pork simmered with orange and lime until the liquid is gone and the meat fries in what's left. Pork tenderloin chunks keep it much leaner than shoulder and still get crisp edges. Wrapped with beans, rice and cheese, it's the whole order in one.
Ingredients
For 4 burritos.
Carnitas
- 1 1/2 lb pork tenderloin, cut into 2-inch chunks
- 1/2 cup orange juice
- 2 tablespoons fresh lime juice
- 1/2 cup water
- 3 cloves garlic, smashed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1 teaspoon canola oil
Rice
- 1/2 cup long-grain white rice
- 3/4 cup water
Filling
- 1 (15 oz) can black beans, drained and rinsed
- 2 oz reduced-fat cheddar, shredded (1/2 cup)
- 1/4 cup salsa
- 1/4 cup plain nonfat Greek yogurt
- 4 large burrito-size flour tortillas
Method
Put the pork, orange and lime juice, water, garlic, cumin, oregano and salt in a heavy pan. Bring to a boil, then simmer uncovered for 30 to 35 minutes, stirring now and then, until the liquid is gone.
Meanwhile, bring the rice and water to a boil, cover, turn the heat to low and cook 15 minutes.
The rest of the method is in Short Order Pro
3 more steps, with cook mode and timers, in the app. Ingredients, nutrition and cost stay free on every dish, and 20 dishes include the full method for free.
Tips
- Let the liquid boil away completely; the pork needs to sizzle to crisp.
- Warm the tortillas before rolling so they don't crack.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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