Mission-Style Carnitas Burrito with Cilantro-Lime Rice and Pinto Beans

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

A generous Mission-style burrito packed with tender slow-cooked pork carnitas, fluffy cilantro-lime rice, and seasoned pinto beans. This mexican-inspired tacos & burritos ready in about 200 minutes pairs cut into 2-inch chunks pork shoulder, 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

• 2 lbs, cut into 2-inch chunks pork shoulder
• 1 cup orange juice
• 1/4 cup lime juice
• 4, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 4 large flour tortillas
• 1 1/2 cups, uncooked long grain white rice
• 1/2 cup chopped fresh cilantro
• 1 can (15 oz) pinto beans (canned, drained and rinsed)
• 2 tbsp olive oil
• 1 small, diced onion

Instructions

1. Step 1: Preheat oven to 300°F. In a large Dutch oven, combine 2 lbs pork shoulder chunks, 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cover and roast for 3 hours until pork is very tender and easily shredded.
2. Step 2: While pork cooks, rinse 1 1/2 cups uncooked long grain white rice until water runs clear. Cook rice according to package instructions, then stir in 1/2 cup chopped fresh cilantro and 2 tbsp olive oil, fluffing with a fork to combine.
3. Step 3: In a small skillet over medium heat, sauté 1 small diced onion for 5 minutes until softened, then add 1 can (15 oz) drained and rinsed pinto beans, cooking for 3 minutes until heated through.
4. Step 4: When pork is done, shred with two forks and toss with pan juices. Warm 4 large flour tortillas in a dry skillet for 30 seconds each side.
5. Step 5: Assemble burritos by layering 1/4 of the cilantro-lime rice, 1/4 of the pinto beans and onions, and 1/4 of the shredded pork on each tortilla. Fold burrito ends and roll tightly before serving.