Mission-Style Carnitas Burrito with Fresh Cilantro Lime Rice

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

A hearty Mexican burrito featuring slow-cooked pork carnitas wrapped with zesty cilantro lime rice and savory toppings for a balanced and flavorful meal. This mexican-inspired tacos & burritos ready in about 200 minutes pairs pork shoulder, olive oil, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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
• 2 tbsp olive oil
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cloves garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long grain white rice
• 2 cups water
• 1/4 cup fresh cilantro, chopped
• 4 large flour tortillas
• 1 cup black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup salsa roja

Instructions

1. Step 1: Preheat oven to 300°F. Rub 2 lbs pork shoulder with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp dried oregano, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Place in a roasting pan and pour 1/2 cup orange juice and 1/4 cup lime juice over the pork. Cover tightly with foil and roast for 3 hours until tender enough to shred.
2. Step 2: While pork cooks, rinse 1 cup long grain white rice under cold water until water runs clear. Bring 2 cups water to a boil in a saucepan, add rice and a pinch of salt, reduce heat to low, cover, and cook for 18 minutes until rice is tender. Remove from heat and stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice for fresh cilantro lime rice.
3. Step 3: When pork is done, shred with two forks and mix with the pan juices. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
4. Step 4: To assemble each burrito, spoon 1/2 cup cilantro lime rice, 1/2 cup shredded pork carnitas, 1/4 cup black beans, 1/4 cup shredded cheddar cheese, 2 tbsp sour cream, and 2 tbsp salsa roja onto the center of each tortilla. Fold in sides and roll tightly. Serve immediately.