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

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

A flavorful, tender pork carnitas burrito stuffed with tangy pickled onions and fragrant cilantro lime rice inspired by San Francisco’s Mission district. This mexican-inspired tacos & burritos ready in about 225 minutes pairs pork shoulder, cut into 2-inch cubes, 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 cubes
• 1 cup orange juice
• 1/4 cup lime juice
• 4 cloves garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 1 1/2 cups white rice
• 1/2 cup fresh cilantro, chopped
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp granulated sugar
• 4 large flour tortillas
• 2 tbsp canola oil
• 3 cups water

Instructions

1. Step 1: In a large bowl, combine 1 medium thinly sliced red onion, 1/2 cup white vinegar, and 1 tbsp granulated sugar. Stir until sugar dissolves and set aside to pickle while preparing other ingredients.
2. Step 2: Rinse 1 1/2 cups white rice under cold water until water runs clear. In a medium pot, bring 3 cups water to a boil, add the rice, cover, and simmer over low heat for 18 minutes until tender. Remove from heat, fluff with a fork, and stir in 1/2 cup chopped fresh cilantro and 1/4 cup lime juice.
3. Step 3: Preheat oven to 300°F. In a Dutch oven or oven-safe pot, combine 2 lbs 2-inch cubed pork shoulder, 1 cup orange juice, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Cover with a lid and cook in the oven for 3 hours until pork is tender and shreddable.
4. Step 4: Remove pork from oven and shred with two forks. Heat 2 tbsp canola oil in a large skillet over medium-high heat. Add shredded pork in batches and cook for 5 minutes per batch until edges crisp up.
5. Step 5: Warm 4 large flour tortillas in a dry skillet or microwave. Assemble each burrito by layering 1 cup cilantro lime rice, a generous scoop of crispy pork carnitas, and 2 tbsp pickled red onions. Fold and roll tightly before serving.