Mission-Style Carnitas Burrito with Pickled Red Onions

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

A hearty burrito filled with tender, slow-cooked pork carnitas, tangy pickled onions, and fresh cilantro-lime rice, inspired by San Francisco’s famous Mission district. This Mexican-inspired taco and burrito recipe, ready in about 240 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 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, cut into 2-inch chunks
• 1 cup orange juice
• 1/4 cup lime juice
• 5 cloves garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 1/2 cups white rice
• 3 cups water
• 1/4 cup fresh cilantro, chopped
• 4 large flour tortillas
• 1/2 cup (see step 6) pickled red onions
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• optional, for serving jalapeño slices

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, 5 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Toss to coat the pork evenly.
2. Step 2: Cover the Dutch oven and braise the pork in the oven for 3 hours until very tender and easily shredded.
3. Step 3: While pork cooks, rinse 1 1/2 cups white rice under cold water. Combine rice and 3 cups water in a pot, bring to a boil, cover, and simmer for 18 minutes until cooked. Remove from heat and fluff with fork, then stir in 1/4 cup chopped fresh cilantro and 1/2 tsp salt.
4. Step 4: When pork is done, shred it with two forks and spread on a rimmed baking sheet. Drizzle 2 tbsp vegetable oil over pork and roast at 425°F for 15 minutes until edges crisp up.
5. Step 5: To assemble burritos, warm 4 large flour tortillas. Layer each with 1/2 cup cilantro-lime rice, 1/2 cup crispy pork carnitas, 1/4 cup shredded Monterey Jack cheese, 2 tbsp sour cream, and 2 tbsp pickled red onions.
6. Step 6: Quick pickled red onions: thinly slice 1 medium red onion and soak in a mixture of 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt for 30 minutes.
7. Step 7: Add jalapeño slices if desired, fold burritos tightly, and serve immediately.