Carnitas Wet Burrito
A delicious Mexican-American dish featuring slow-cooked pork carnitas wrapped in a flour tortilla and smothered in a rich sauce and cheese.
Nutrition
Calories: 880cal
Carbohydrate: 65g
Protein: 50g
Fat: 45g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
25 min Prep
3 hr Cook
3 hr 25 min Total
4 Servings
Ingredients
- 2 pounds pork shoulder, cut into 2-inch pieces
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 onion, quartered
- 2 cups chicken broth
- 1 cup orange juice
- 4 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup red enchilada sauce, warmed
- 1 cup green enchilada sauce, warmed
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1 avocado, sliced
Instructions
- Season the pork shoulder pieces with salt, pepper, cumin, and oregano. Make sure to coat all sides evenly.
- In a large oven-safe pot or Dutch oven, add the seasoned pork. Add the minced garlic and quartered onion.
- Pour the chicken broth and orange juice over the pork. Liquid should cover at least 2/3 of the pork; add more broth if necessary.
- Preheat your oven to 300°F (150°C). Cover the pot with a lid and place it in the oven. Cook for about 3 hours, or until the pork is tender and can easily be shredded with a fork.
- Check the pot once halfway through cooking to ensure there is still enough liquid; add more broth if needed.
- Once the pork is done, remove it from the oven and transfer the pork pieces to a plate. Shred the meat with two forks.
- Place a large skillet over medium heat and add the shredded pork. Allow it to crisp and brown slightly for about 5 minutes.
- Preheat your oven to 375°F (190°C) for the final bake.
- Take a flour tortilla and fill it with a generous portion of crispy carnitas. Top it with some shredded Monterey Jack cheese. Roll the tortilla into a burrito.
- Place the burritos seam side down in a baking dish. Pour warmed red and green enchilada sauces over the burritos, then sprinkle remaining cheese on top.
- Cover the baking dish with foil and bake in the oven for 15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped cilantro. Serve each burrito with lime wedges and avocado slices on the side.
