Slow Cooker Carnitas Burritos

2 days ago 19

A close-up of a burrito cut in half, showing fillings of slow cooker carnitas, melted cheese, beans, rice, guacamole, diced tomatoes, and onions all wrapped in a grilled tortilla—perfect for burritos lovers.

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These carnitas burritos are filled with juicy slow-cooked pork, rice, beans, and fresh toppings for an easy, flavor-packed meal.

Know Before You Scroll

Servings: 4

Prep: 15 minutes

Cook: 8 minutes

Total Time: 23 minutes

Pork shoulder, citrus, spices, tortillas, rice, beans, toppings

Rich, citrusy pork with crispy edges, layered with creamy, fresh, and tangy toppings

Slow cooker or Dutch oven, skillet

Don’t skip crisping the pork. That’s where the magic happens

Carnitas can be made up to 3 days in advance

Use brown rice or skip rice entirely for a lower-carb version

A close-up of a burrito cut in half, showing fillings like rice, beans, slow cooker carnitas, red onions, and diced vegetables, served on a white plate with a bowl of salsa in the background—perfect for burritos lovers.

In The Test Kitchen

After years of living in the UK, I missed really good Mexican food more than I expected, and carnitas were always at the top of that list. I tested this a few ways to get that same rich, slow-cooked flavor without overcomplicating it.

The biggest difference came from one simple step. Crisping the shredded pork at the end. It transforms the texture from soft to irresistible with those golden edges that make carnitas so good. Once I added that, this recipe went from good to exactly what I was craving.

A close-up of a carnitas burrito cut in half, showing slow cooker shredded meat, rice, beans, guacamole, chopped tomatoes, onions, cheese, and bell peppers, garnished with cilantro and a dollop of sour cream.

Ingredient Notes

An assortment of ingredients for a Mexican-inspired dish, perfect for burritos, including raw chicken, tortillas, cheese, rice, beans, onion, lime, cilantro, spices, garlic, salsa, guacamole, broth, and pickled onions arranged on a white surface.

Well-marbled pork shoulder for tender, juicy results

Pork butt works just as well

brightness and balances the richness

Use fresh juice for best flavor

Cilantro-lime rice for extra flavor

Plain white or brown rice

Monterey Jack melts smoothly

Pepper Jack adds a little heat

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Build the Carnitas Base

Add the pork shoulder, orange juice and orange halves, lime juice, onion, garlic, cumin, oregano, chili powder, salt, pepper, and broth to a slow cooker or Dutch oven. The pork should be mostly surrounded by liquid but not fully submerged. Cook on low for 8 hours or high for 5 to 6 hours in a slow cooker, or cover and roast at 325°F for 3 to 4 hours. The pork is ready when it easily pulls apart with a fork and looks deeply tender.

A black slow cooker is filled with onion slices, orange slices, hard-boiled eggs, chicken pieces, and a cinnamon stick in broth—perfect for preparing flavorful fillings for burritos or carnitas. The cooker is shown with and without its glass lid.

Shred and Crisp the Pork

Remove the pork and shred it with forks. Heat a skillet with a little of the cooking fat or oil, then add the shredded pork in an even layer. Let it sit undisturbed for a minute or two until the edges turn golden and crisp. Toss and cook another minute or two. Taste and season with more salt, pepper, or a squeeze of lime if needed.

on the left, two forks shred cooked carnitas on a plate; on the right, a pan filled with fully shredded slow cooker meat, perfect for burritos.

Warm the Tortillas

Warm the tortillas in a dry skillet or microwave until soft and flexible. They should bend easily without cracking.

A flour tortilla, perfect for burritos, is heating in a stainless steel pan on a stovetop, viewed from above. The tortilla has light brown spots and the pan handle extends to the right.

Layer the Burritos

Lay out each tortilla and start with a layer of rice, then beans, followed by the crispy carnitas, cheese, pico de gallo, guacamole, and pickled onions. Keeping the fillings centered makes rolling easier.

first with rice, then beans, then slow cooker carnitas, shredded cheese, salsa, and finally chopped tomatoes and cilantro, all on separate plates against a white background.

Roll and Toast

Fold in the sides, then roll tightly from the bottom. Place seam-side down in a hot skillet and toast until lightly golden and crisp on the outside.

a tortilla with slow cooker carnitas filling being folded, a rolled burrito on a plate, and a close-up of a browned, crispy exterior.

Cut & Serve

Serve immediately while warm, with extra pico de gallo, guacamole, or lime wedges on the side. If you like a little extra brightness, a squeeze of lime over the top right before serving really brings everything together.

Four burrito halves filled with slow cooker carnitas, rice, beans, guacamole, and vegetables are arranged on a white plate, garnished with cilantro and lime wedges.

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Serves 4

For the Carnitas:

▢ 2 lbs boneless pork shoulder (cut into large chunks)
▢ 1 Juice of orange (save the orange halves)
▢ 1 Juice of lime
▢ 1 small onion (quartered)
▢ 3 cloves garlic (smashed)
▢ 1 tsp ground cumin
▢ 1 tsp dried oregano
▢ ½ tsp chili powder
▢ 1 tsp salt
▢ ½ tsp black pepper
▢ ½ cup chicken broth ( or water)
▢ Optional: 1 cinnamon stick

For the Burritos:

▢ 2 cups cooked cilantro-lime rice ((see recipe) or plain cooked white rice)
▢ 1 cup warm pinto or refried beans
▢ 1 cup shredded Monterey Jack (or pepper jack cheese)
▢ 1 cup pico de gallo
▢ ½ cup guacamole
▢ ¼ cup pickled red onions
▢ 4 large flour tortillas (10–12 inch)
▢ Optional: chopped fresh cilantro and diced white onion for garnish

Combine pork shoulder, orange juice and halves, lime juice, onion, garlic, cumin, oregano, chili powder, salt, pepper, and broth in a slow cooker or Dutch oven.
Slow cooker: Cook on low for 8 hours or high for 5–6 hours.
Oven: Cover and roast at 325°F for 3–4 hours.
Once pork is tender, shred with forks. Transfer to a hot skillet with a small amount of fat or oil and crisp the meat for 2–4 minutes until golden.
Warm the tortillas in a dry skillet or microwave until pliable.
Lay out each tortilla and layer rice, beans, crispy carnitas, shredded cheese, pico de gallo, guacamole, and pickled onions. Garnish with fresh cilantro or onion if desired.
Fold in the sides, then roll from the bottom to form burritos. Toast seam-side down in a skillet if desired for extra crispness.
Serve immediately or wrap for storage.