Mission-Style Carnitas Burrito with Pickled Onions and Cilantro

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

A hearty Mexican burrito packed with tender slow-cooked pork carnitas, tangy pickled red onions, and fresh cilantro, wrapped in a warm flour tortilla. This Mexican-inspired taco and burrito recipe, ready in about 215 minutes, pairs 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 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 pounds, cut into 3-inch chunks pork shoulder
• 1 cup orange juice
• 1/4 cup lime juice
• 4 cloves, minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 medium, thinly sliced for pickling red onion
• 1/2 cup white vinegar
• 1 tablespoon sugar
• 1/2 cup water
• 4 large flour tortillas
• 1/2 cup chopped fresh cilantro
• 2 cups cooked white rice
• 1 cup black beans, rinsed and drained
• 1 cup shredded cheddar cheese

Instructions

1. Step 1: In a large bowl, combine 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
2. Step 2: Add 2 pounds pork shoulder chunks to marinade and refrigerate for at least 2 hours or overnight for best flavor.
3. Step 3: To quick-pickle onions, bring 1/2 cup white vinegar, 1 tablespoon sugar, and 1/2 cup water to a boil. Pour over 1 thinly sliced medium red onion in a heatproof bowl. Let sit at least 30 minutes.
4. Step 4: Preheat oven to 325°F. Heat 2 tablespoons vegetable oil in a large ovenproof pot over medium-high heat. Sear pork chunks in batches until browned on all sides, about 6 minutes.
5. Step 5: Add marinade to the pot with pork, cover, and transfer to oven. Cook for 2 1/2 to 3 hours until pork is tender and easily shredded.
6. Step 6: Remove pork from pot and shred with two forks. Spread shredded pork on a rimmed baking sheet and roast at 400°F for 15 minutes to crisp edges.
7. Step 7: Warm 4 large flour tortillas. Fill each with 1/2 cup cooked white rice, 1/4 cup black beans, 1/4 cup shredded cheddar cheese, 1/4 of the shredded pork carnitas, pickled onions, and sprinkle with 2 tablespoons chopped fresh cilantro.
8. Step 8: Roll burritos tightly and serve immediately.