Mission-Style Carnitas Burrito with Pickled Red Onion and Cilantro Lime Rice

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

Slow-cooked pork carnitas wrapped in a warm tortilla with tangy pickled red onions and zesty cilantro lime rice, inspired by San Francisco’s Mission District classics. This Mexican-inspired pork recipe, ready in about 500 minutes, pairs orange juice, lime juice, garlic cloves 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 (boneless, cut into 2-inch chunks)
• 1 cup orange juice
• 1/4 cup lime juice
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 medium, quartered white onion
• 2 bay leaves
• 1 1/2 cups long grain white rice
• 1/2 cup, chopped cilantro leaves
• 1 small, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream

Instructions

1. Step 1: In a slow cooker, combine 2 lbs pork shoulder chunks, 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, 1/2 tsp black pepper, 1 quartered white onion, and 2 bay leaves. Cover and cook on low for 8 hours until pork is tender and shreddable.
2. Step 2: While the pork cooks, make pickled onions: In a small saucepan, bring 1/2 cup white vinegar, 1 tbsp sugar, and 1/2 tsp salt to a boil. Place 1 thinly sliced small red onion in a jar and pour hot vinegar mixture over it. Let sit at room temperature for at least 1 hour.
3. Step 3: Rinse 1 1/2 cups long grain white rice under cold water until clear. Cook rice according to package instructions. When cooked, fluff and stir in 1/2 cup chopped cilantro and juice of 1 lime.
4. Step 4: When pork is done, remove from slow cooker and shred with two forks. Spread shredded pork on a baking sheet and broil for 5-7 minutes until edges crisp up.
5. Step 5: Warm 4 large flour tortillas in a dry skillet. Assemble burritos by layering each tortilla with 1/2 cup cilantro lime rice, 1/2 cup shredded carnitas, 1/4 cup shredded Monterey Jack cheese, 2 tbsp pickled red onions, and 2 tbsp sour cream. Roll up tightly and serve immediately.