Pork Carnitas Burritos

Name: Pork Carnitas Burritos with Citrus Marinade
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 8 servings
Cuisine: Latin American
Ingredients: 5 lb pork butt or shoulder; Juice of 1 orange; Juice of 1 lemon; 1 1/2 tbsp adobo seasoning; 1/4 cup oil; 2 tbsp fresh oregano, chopped; 1 tsp dried oregano; 1 tsp smoked paprika; Salt, to taste; Black pepper, to taste; 1/4 cup sour cream; 1 tbsp mustard; 8 flour tortillas; Pickled red onions, for serving

Pork carnitas burritos feature tender, slow-roasted pork shoulder marinated in citrus juice and adobo seasoning, finished with a tangy mustard-sour cream sauce and pickled onions for bright acidity.

🌍Latin American 🏷️Pork carnitas 🏷️Burrito 🏷️Slow-roasted pork 🏷️Shredded pork Mexican

🏷️

🏷️Puerto rican

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TikTok

Total

5h 10m

Servings

8

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

5 lb pork butt or shoulder
Juice of 1 orange
Juice of 1 lemon
1 1/2 tbsp adobo seasoning
1/4 cup oil
2 tbsp fresh oregano, chopped
1 tsp dried oregano
1 tsp smoked paprika
Salt, to taste
Black pepper, to taste
1/4 cup sour cream
1 tbsp mustard
8 flour tortillas
Pickled red onions, for servingoptional

14 Ingredients

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Instructions

1
In a small bowl, combine the juice of one orange, juice of one lemon, adobo seasoning, oil, fresh oregano, dried oregano, paprika, salt, and pepper to create the marinade.
2
Score the fat cap of the pork butt or shoulder.
3
Place the pork in a baking dish and pour the marinade all over it, rubbing it in. For best results, cover and refrigerate overnight.
4
Preheat oven to 300°F. Bake the pork, covered, for 4-5 hours until tender.
5
Increase the oven temperature to 350°F. Uncover the pork and bake for an additional 30 minutes to crisp up the top.
6
While the pork rests, prepare the sauce by mixing sour cream and mustard in a small bowl.
7
Shred the cooked pork using two forks.
8
Assemble the burritos by placing the shredded pork on a warm flour tortilla. Top with pickled red onions and a dollop of the mustard-sour cream sauce.
9
Roll up the burrito and enjoy immediately.

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Tips & Notes

Pro tips

Score the pork skin in a crosshatch pattern before marinating to help citrus and spices penetrate deeply and improve caramelization.
Reserve some cooking liquid after shredding—use it to re-moisten the carnitas just before serving for maximum tenderness.
Make pickled onions while the pork cooks: thinly slice, salt lightly, then cover with hot vinegar (lime or white wine) for 30 minutes minimum.
Skim excess fat from the surface after cooking if desired, but some rendered fat enhances flavor and texture.

Substitutions

Pork butt → pork shoulder blade (same roasting time, slightly more marbling)
Adobo seasoning → smoked paprika + ground cumin + garlic powder + oregano (see FAQ for ratio)
Fresh oregano → dried oregano at 1/3 quantity (adjust salt to taste)
Sour cream → crema or Greek yogurt (crema is more authentic for Latin American dishes)

Storage & make-ahead

Store shredded carnitas in an airtight container with cooking liquid for up to 4 days in the refrigerator, or freeze for 2-3 months. Reheat gently in a skillet over medium-low heat until warmed through.

Equipment

large Dutch oven or heavy braising pan with lid

Common Questions

How long does pork shoulder take to become tender carnitas?

Slow roasting at low temperature typically takes 4-6 hours until the pork shreds easily with a fork. Cook until the internal temperature reaches 190-205°F for maximum tenderness.

Can I make carnitas ahead of time?

Yes. Shredded carnitas keep refrigerated for up to 4 days and freeze well for 2-3 months. Reheat gently in a skillet with a splash of the cooking liquid to restore moisture.

What's the best substitute for adobo seasoning?

Mix 1 tbsp cumin, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp smoked paprika, 1 tsp oregano, and salt and pepper to taste for a homemade adobo blend.

Can I use a different citrus marinade?

Yes. Lime juice works as a 1:1 substitute for lemon or orange. You can also mix citrus varieties—lime and orange together enhances authentic flavor complexity.

How do I prevent the pork from drying out?

Ensure the pork is fully submerged in the marinade and oil during cooking. Don't skip the oil—it keeps the meat moist and creates the characteristic tender texture.