Mission-Style Carnitas Burrito with Fresh Pico de Gallo

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

A classic San Francisco Mission-style burrito filled with tender slow-cooked pork carnitas, beans, rice, cheese, and fresh pico de gallo wrapped in a warm flour tortilla. This Mexican-inspired taco and burrito recipe, 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 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
• 1/4 cup lime juice
• 4 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups cooked white rice
• 1 can (15 oz) canned pinto beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 4 large flour tortillas (10-inch)
• 2 medium tomato, finely diced
• 1/2 cup white onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, seeded and finely diced
• 1/2 tsp salt (for pico de gallo)
• 1 tbsp lime juice (for pico de gallo)

Instructions

1. Step 1: Combine 2 lbs pork shoulder chunks, 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a slow cooker. Cook on low for 6-8 hours until pork is very tender.
2. Step 2: While pork cooks, make pico de gallo by mixing 2 diced tomatoes, 1/2 cup diced white onion, 1/4 cup chopped fresh cilantro, 1 seeded diced jalapeño, 1/2 tsp salt, and 1 tbsp lime juice in a bowl. Refrigerate until serving.
3. Step 3: When pork is done, shred it with two forks, discarding any large pieces of fat.
4. Step 4: Warm 4 large 10-inch flour tortillas in a dry skillet until pliable.
5. Step 5: Assemble each burrito by layering 1/2 cup cooked white rice, 1/2 cup pinto beans, 1/4 cup shredded Monterey Jack cheese, 1 cup shredded carnitas, and 1/4 cup pico de gallo on the center of each tortilla. Fold the sides over and roll tightly.
6. Step 6: Serve immediately or wrap in foil to keep warm.