Carnitas Burritos

Mondays are cooking with Noah days. Last week I asked him what he wanted to make this time and his response was burritos. He wanted to make pork burritos. OK. No problem. I found a good recipe for shredded carnitas pork to use as our pork base. My recipe was inspired from some of our very own too; https://twoandaknife.com/ and https://beatcancer2010.wordpress.com/. Many thanks yet again.

Of course I made it my own and added my own style and personality. That’s just what I do. 🙂 I added some pickled onions to the burritos Pickled Onions and topped it with a black bean and corn salsa. Noah was very happy, and that’s what counts.

Pork Carnitas

I prepared everything and put it all in the slow cooker the night before, then got up early and slow cooked the pork for about 5-6 hours before we were ready to shred it for the burritos.

I used these Mexican onions, which I had never seen before. I used the whole onion, bulb and greens. They are a bit milder than regular onions.

3 lb pork shoulder

2 tomatoes, diced

4 cups chicken broth

2 bay leaves

2 tsp oregano

2 tsp chili powder

1 TBSP garlic

1 tsp cumin

1 tsp cayenne pepper

salt & pepper to taste

2 jalapenos, diced fine

2 TBSP apple cider vinegar

1 medium large onion, or 2-3 smaller Mexican onions, diced

Combine everything together in the slow cooker, and when ready to cook, turn it on to medium-low heat for about 4-6 hours. Walk away and let the slow cooker do the work.

Once the pork is cooked and tender, remove it from the remaining liquid, and shred. It should tear apart very easily.

Noah was a pirate today. Actually he had some jalapeno heat on his hands and rubbed his eyes, and he thought covering his eye would take away the burn. No, it doesn’t really; that just comes with rinsing it with cold water and time, but Noah was convinced the pirate look would help. 🙂

To keep the pork moist, you can add some of the remaining liquid to the pork, vegetables and all. Once the pork is shredded, add it to the large tortilla, and add whatever fillings you like and roll it up, making sure to fold in the edges as you roll.

Noah, like me, is not a big cheese eater, so we didn’t add any cheese, but you can.

Once the burrito was filled and rolled, we topped it with our black bean salsa, but more on that later.

I used the leftover pork juice as a stock and cooked some rice in it to add more flavor and texture. We had this for our dinner too, and I added the rice to our burritos and put the black bean salsa inside for ours. !Esta muy delicioso!

Noah was very happy with his pork burrito, and that made me happy. We always have fun cooking together.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

27 thoughts on “Carnitas Burritos”

      3. True, but the most I have done in the Mexican direction is toss a handfull of shredded non-dairy cheese between two tortillas and shove them into the miscrowave. Oh, and chocolate tacos with kids in camp, but that does not count. I want to start experimenting.

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