Ingredients
-
Carnitas
-
3 Pounds Pork Shoulder
-
1 Tablespoon Olive Oil
-
1 Cup Orange Juice
-
1 Teaspoon Cumin
-
1 Teaspoon Dried Oregano
-
1 Teaspoon Chili Powder
-
Black Beans
-
1 Can Black Beans
-
1 Teaspoon Cumin
-
1 Teaspoon Garlic Powder
-
1 Teaspoon Salt
-
Mexican Rice
-
1 Cup White Long Grain Rice
-
1 Cup Chicken Broth
-
1 Teaspoon Paprika
-
1 Teaspoon Salt
-
Pico de Gallo
-
3 Tomatoes
-
1 Onion
-
.5 Cup Cilantro
-
2 Lime
-
Other Ingredients
-
2 Cups Chopped Green Leaf Lettuce
-
4 Large Tortillas
Directions
- Cook Carnitas: Cut pork shoulder into one inch pieces. Heat oil in large, oven-safe pot and add pork shoulder. Cook, stirring occasionally until pork is browned on every side. Add orange juice, cumin, oregano and chili powder and stir to combine. Cover pot with lid and place in oven at 300° for 3 hours until meat is very tender.
- Note: I often check the cooking meat halfway through to make sure there is enough liquid in the pot. You can add water or broth to the pot if it appears to be dry.
- Prepare Rice: While meat is cooking, place long grain rice, chicken broth, paprika and salt in a rice cooker and cook using package directions until done.
- Note: If you do not have a rice cooker, you can use a pressure cooker or a normal pot although the ratio of broth to rice may be slightly different. Please see the package directions of the rice and alter the cook time and ratio of liquid to rice accordingly.
- Prepare Beans: Place undrained black beans in a small pot and add cumin, garlic powder and salt. Simmer for 5-10 minutes. Remove from heat and set aside.
- Pico de Gallo: Dice tomatoes and onion. Chop cilantro. Mix tomato, onion and cilantro together in a small bowl to make pico de gallo. Add salt and lime juice to taste.
- Assemble Burrito: Here is the moment you have been waiting for! Heat your tortillas and place a portion of rice, beans, meat, chopped lettuce and pico de gallo on top of each. Roll the burrito together while folding in the sides to seal it together. Serve with your favorite salsa and enjoy!
Meal Prep Tip:
The ingredients for this burrito can be stored in the refrigerator for up to 3 days. Store the rice, beans and meat in a container together, while the pico de gallo and lettuce should be stored in their own containers. When you are ready to eat, reheat the rice, beans and meat and assemble together on the tortilla with the pico and lettuce. Roll the burrito together and serve.
* I get commissions for purchases made through links in this post.
(Visited 3,460 times, 1 visits today)
