Pork Carnitas Burritos

I came across this recipe in the last couple weeks and quickly made it since it reminded me of one of our favorite Mexican restaurants. I made a few tweaks of my own and was very happy with the results.   Don't forget to do the little extra and make your own Pico de Gallo.  

• Its easy, well worth it and it makes this dish a five star.  Look for the recipe below.

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• Pork Carnitas Burritos 

3 cups cooked white rice

• • 2 Tbsp chopped fresh cilantro
  • 1 lime, juiced
  • 1 can black beans
  • 1 recipe Fresh Pico de Gallo, recipe follows
  • 1 recipe Pork Carnitas, recipe follows
  • 1 cup shredded Cheddar
  • 1/2 cup sour cream
  • 2 green onions, chopped
  • 4 Burrito Wraps
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  • In a medium bowl, toss the rice with the cilantro and the juice from one lime. 
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  • Divide the rice evenly among 4 wraps. Top with the black beans. Add warm carnitas and top with pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped green onions. 
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  • Tip: Exclude the wrap and make it into a bowl. Still super tasty minus the carbs.

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• Pork Carnitas
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• 2 lbs Boneless pork shoulder (or 2 1/2 lbs bone-in)
• Salt and freshly ground black pepper
• 2 tsp Dried oregano
• 1 tsp Ground cumin
• 1 Tbsp olive oil
• 1 Onion, coarsely chopped
• 4 Cloves garlic, minced
• 1 Jalapeño, seeded and ribs removed, chopped
• 1 Orange, cut in half
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• Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves into the slow cooker. Cover and cook on low for 8 to 10 hours or on high 4 hours.

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with fork.

Tip: If you can't find pork shoulder at your market look for pork butt.....it's all the same.

Pico de Gallo

• Salt
• Pinch of sugar
• 2 medium Tomatoes, seeds removed, and chopped
• 1/2 medium Sweet onion, finely chopped
• 1 Jalapeño, ribs and seeds removed, finely chopped
• 1 Avocado, halved, pitted, peeled and cut into small cubes
• 1 Lime, juiced
• 3 Tbsp chopped fresh cilantro
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• In a medium bowl, toss the tomatoes gently with the salt and pinch of sugar. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro and stir to combine.