Mission-Style Carnitas Burrito with Cilantro Lime Rice and Pickled Onions

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

Juicy slow-cooked pork carnitas wrapped in a warm tortilla with fragrant cilantro lime rice and tangy pickled red onions for a classic San Francisco-style burrito experience. This mexican-inspired tacos & burritos ready in about 500 minutes pairs pork shoulder, cut into 2-inch chunks, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 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

• 3 lbs pork shoulder, cut into 2-inch chunks
• 1 cup orange juice
• 1/4 cup lime juice
• 6 cloves garlic cloves, minced
• 2 tsp dried oregano
• 2 tsp ground cumin
• 2 tsp salt
• 1 tsp black pepper
• 2 bay leaves
• 2 cups, uncooked white rice
• 1/2 cup, for rice cilantro, chopped
• 1 tsp, for rice lime zest
• 1 medium red onion, thinly sliced
• 1 cup, for pickling white vinegar
• 1 tbsp, for pickling sugar
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1, for serving jalapeño, sliced (optional)

Instructions

1. Step 1: In a large slow cooker, combine 3 lbs pork shoulder chunks, 1 cup orange juice, 1/4 cup lime juice, 6 minced garlic cloves, 2 tsp dried oregano, 2 tsp ground cumin, 2 tsp salt, 1 tsp black pepper, and 2 bay leaves. Stir to combine.
2. Step 2: Cover and cook on low for 8 hours until the pork is very tender and easily shredded.
3. Step 3: While the pork cooks, prepare pickled onions by placing 1 medium thinly sliced red onion in a bowl. Heat 1 cup white vinegar with 1 tbsp sugar in a small saucepan just until sugar dissolves, then pour over the onions. Let sit at room temperature for at least 30 minutes.
4. Step 4: Cook 2 cups uncooked white rice according to package instructions. Once cooked, fluff with a fork and stir in 1/2 cup chopped cilantro and 1 tsp lime zest.
5. Step 5: When pork is done, shred with two forks and remove bay leaves.
6. Step 6: To assemble burritos, warm 4 large flour tortillas in a dry skillet or microwave. Spread each tortilla with about 2 tbsp sour cream, then layer 1 cup cilantro lime rice, 3/4 cup shredded pork carnitas, a handful of shredded cheddar cheese, and some pickled onions. Add sliced jalapeño if desired.
7. Step 7: Fold the sides of each tortilla over the filling and roll tightly to enclose. Slice in half and serve immediately.