Mission-Style Carnitas Burrito with Cilantro Lime Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A classic San Francisco-style burrito loaded with tender pork carnitas, cilantro lime rice, beans, and fresh salsa wrapped in a large flour tortilla. This mexican-inspired tacos & burritos ready in about 140 minutes pairs pork shoulder, cut into 2-inch chunks, orange juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch chunks
• 1 cup orange juice
• 4 cloves garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup long grain white rice
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1 cup black beans, cooked or canned drained
• 4 flour tortillas (large, burrito size)
• 1/2 cup salsa roja
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese

Instructions

1. Step 1: In a large bowl, combine 2 lbs pork shoulder chunks with 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, 1 tsp black pepper, and 1 cup orange juice. Marinate for at least 1 hour.
2. Step 2: Heat 2 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Brown the pork pieces on all sides, about 5 minutes.
3. Step 3: Reduce heat to low, cover, and simmer the pork with marinade for 2 hours until tender and shreddable.
4. Step 4: While pork cooks, prepare cilantro lime rice: cook 1 cup long grain white rice according to package instructions. Once cooked, stir in 2 tbsp lime juice and 1/4 cup chopped cilantro.
5. Step 5: Warm 4 large flour tortillas on a dry skillet over medium heat until pliable, about 30 seconds per side.
6. Step 6: To assemble each burrito, layer 1/2 cup cilantro lime rice, 1/4 cup black beans, 1/4 of the shredded pork carnitas, 2 tbsp salsa roja, 2 tbsp sour cream, and 1/4 cup shredded cheddar cheese onto each tortilla. Fold sides and roll tightly.
7. Step 7: Serve immediately, optionally with extra salsa roja on the side.