Every Helping
Sign in

Dinner recipe · from the recipe book

Citrus Pork Carnitas Burritos with Avocado Sauce

Tender, crisp-edged slow-cooked pork shoulder with orange, cumin and garlic, wrapped with cilantro-lime rice, pinto beans and a cool, tangy avocado sauce.

Citrus Pork Carnitas Burritos with Avocado Sauce

Ingredients

  • 1¼ lb600 gPork shoulder (Boston butt), trimmedcut into 2-inch chunks
  • ½ cup (120 ml)120 gOrange juice
  • 1 medium110 gYellow onionsliced
  • 4 cloves12 gGarlicminced
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • 1⅛ tsp3 gChili powder
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ⅔ cup120 gLong-grain white rice, dryrinsed
  • 1 cup240 gWater
  • 200 gPinto beans, canned, drained
  • 1 cup diced150 gAvocado
  • 3½ oz100 gPlain Greek yogurt, nonfat
  • 1 lime, juiced40 gLime juice
  • 1 cup chopped16 gFresh cilantrochopped
  • 2 cups shredded140 gGreen cabbagethinly shredded
  • 2¼ tsp10 gCanola oil
  • 4 tortillas196 gFlour tortillas, 8-inch

Steps

  1. Season the pork shoulder with the cumin, oregano, chili powder, black pepper and 4 g of the salt.
  2. Put the onion and garlic in the slow cooker, set the pork on top and pour over the orange juice. Cover and cook on LOW for 6 hours, until the pork shreds easily and reaches at least 145°F (63°C); it will be well past that when tender.
  3. About 25 minutes before the pork is done, bring the water to a boil in a small pot, stir in the rice, cover and simmer on low for 18 minutes. Rest 5 minutes off the heat, then fluff with half the lime juice and half the cilantro.
  4. Warm the pinto beans in a small pan over low heat for 5 minutes.
  5. Make the avocado sauce: mash the avocado with the Greek yogurt, the remaining half of the lime juice and the remaining 1 g of salt until smooth.
  6. Lift the pork out and shred it with two forks. Heat the canola oil in a large skillet over medium-high heat, add the shredded pork with a few spoonfuls of the cooking juices and cook 5 to 6 minutes, turning once, until the edges crisp.
  7. Warm the flour tortillas in a dry skillet for 20 seconds per side.
  8. Fill each tortilla with rice, pinto beans, crispy pork, shredded cabbage, a spoonful of avocado sauce and the remaining half of the cilantro. Fold in the sides, roll up tightly and serve.

Contains: Milk, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book