Instant Pot Carnitas Lavash Wrap Burritos
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Carnitas are one of my favorite food pleasures. They’re rich and juicy, tender and flavorful and can go on (or in) just about anything. Tacos, burritos, bowls or just by the fork full!
Usually made in a slow cooker, this instant pot version has all the rich flavor and every bit as tender as a crock pot recipe but ready in less than an hour. This recipe takes my classic instant pot carnitas and turns it into super stuffed high protein burritos. Made with white rice, black beans and a perfect amount of cheese, these burritos are everything a burrito should be: hearty, hefty and filling 👏🏻.
Save your extra carnitas for carnitas tacos or breakfast burritos or swap out the turkey for carnitas in these taco bowls
Why you’ll love this recipe
- XXX calories per burrito.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for this carnitas burrito recipe.
- Boneless Pork Shoulder: pork shoulder is an inexpensive cut of pork with lots of fat marbling, making it flavorful and perfect for carnitas. Available in both boneless and bone-in options, you want boneless because it’s easier to cut. If you can only find bone in you can cut around the bone. You can substitute the shoulder for pork butt.
- White Onion: yellow works great too.
- Fresh Garlic
- Fresh Orange Juice
- Fresh Lime Juice
- Chicken Broth: beef broth, vegetable broth or chicken stock. You can use water in a pinch but the broths add a lot of rich flavor.
- Spices: we’re using smoked paprika, oregano, chili powder, cayenne, cumin, salt and black pepper.
- Lavash Bread: I used Joseph’s Bakery. You can use any large tortillas you like. I like my burritos with flour tortillas and tacos with corn tortillas.
- Black Beans: pinto beans or refried beans.
- White Rice: or cooked brown rice. For extra flavor, add your favorite Mexican rice or cilantro lime rice.
- Corn: I used a can to keep it easy. This is great with corn salsa, too. I love the one from trader joes.
- Mexican Cheese Blend: cheddar cheese, pepper jack, Monterey Jack or a combo of them are great options.
Variations
- Add your favorite fillings: red onion,
- Add salsa verde, pico de gallo or hot sauce.
- Top with sour cream, avocado crema or chipotle sauce.
- Try these in taco form and make instant pot carnitas tacos.
Dietary Modifications
- For dairy-free, omit the cheddar cheese in your burrito.
- The meat for this recipe is gluten-free. To keep it so, use a gluten-free tortilla.
How to make instant pot carnitas burritos (with step-by-step instructions):
Step 1: cook the meat
In a small bowl, combine the chili powder, ground cumin, dried oregano, smoked paprika, kosher salt, black pepper and cayenne pepper (image 1). Mix well and set aside. Place the chopped onion and minced garlic in the bottom of your Instant Pot (image 2). Next, add the pork shoulder pieces on top of the onion mixture and sprinkle the spice mixture evenly over the pork. Then, pour the orange juice, lime juice, and chicken broth over the pork (image 3). Secure the lid on your Instant Pot, and set the pressure release valve to the “sealing” position. Set the Instant Pot to “Manual” or “Pressure Cook” mode, and cook on high pressure for 45 minutes. After the cooking time is up on the carnitas, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to the “venting” position to release any remaining pressure. Remove the lid and use a slotted spoon to transfer the cooked pork to a baking sheet (image 4).
Step 2: Crisp the pork and build burrito
Shred the pork using two forks (image 5) . Turn the oven on broil and place the shredded instant pot carnitas on the sheet pan in the oven for 5-7 minutes until crispy (image 6). Be careful not to burn. Alternatively, you can do this in batches in a hot pan with some cooking spray but I find the sheet pan to be easier.
Add the cooked rice to a medium bowl and add some lime juice to add some flavor. Place 1/4 cup of cooked rice in the middle of the burrito then top with black beans, corn, crispy carnitas and cheese (image 7). Finish with your favorite toppings like guacamole, greek yogurt, salsa, or avocado crema. Wrap the lavash like you would a burrito, folding the sides in and sealing as you roll it up (image 8). Heat a skillet over medium heat, spray with olive oil spray and sear the burrito on all sides.
Expert Tip!
Serve with some of the leftover juice from the instant pot for dipping. Add any leftover juice to the leftovers before storing to keep your carnitas super tender and juicy.
Recipe FAQs
Make burrito bowls, tacos, salads or just snack on the meat throughout the day. The tacos are superb but wrapped in a large tortilla with the chipotle sauce and pan seared is pretty darn delicious as well.
When storing your leftover instant pot carnitas I suggest adding some of the liquid from the instant pot. You can add it all or just a couple cups of the broth. This will keep the meat from drying out in the fridge. You can also use the liquid for making the soaked tortillas throughout the week or add the meat to a sandwich and use the liquid as a au jus sauce like a French dip sandwich.
Yes!
1. Combine the chili powder, ground cumin, dried oregano, smoked paprika, kosher salt and pepper and set aside.
2. Place chopped onion, minced garlic, and chopped jalapeño in the bottom of the slow cooker.
3. Add the pork shoulder pieces evenly on top. Pour the orange juice, lime juice, and chicken or veggie broth over the pork.
4. Cover with the lid and set on high 4-6 hours or low 8-10 hours.
5. Once cooked, transfer to a plate and shred with two forks.
6. To make it crispy: heat the vegetable oil over medium-high heat. Add the shredded pork in batches to the hot skillet for 3-4 minutes per side or until crispy and golden brown. If desired, add some cooking liquid from the slow cooker with the crispy pork to keep it moist, but be careful not to add too much or else it can get soggy.
Check out some of our other instant pot meals!
- Instant Pot Chicken Spaghetti
- Instant Pot Fettuccine Alfredo
- Instant Pot Fried Rice
- Instant Pot Chicken Stroganoff
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Carnitas Burrito
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Equipment
- Instant Pot
Ingredients
For the Instant Pot Carnitas
- 3-4 lbs. boneless pork shoulder cut into 2 inch chunks
- 1 medium white onion chopped
- 4 cloves garlic minced
- 1 cup fresh orange juice 2-3 oranges
- 2 limes juiced
- 1/4 cup chicken broth any broth works or water
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. ground oregano
- 1 Tbsp. smoked paprika
- 1 Tbsp. salt
- 1 tsp. pepper
- 1/2 tsp. cayenne pepper
For the Burritos
- 4 lavash wraps, Joseph's Bakery
- 1 cup cooked white rice
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup shredded Mexican cheese blend 112g
- 1-2 Tbsp. lime juice
Instructions
For the Instant Pot Carnitas
- In a small bowl, combine the chili powder, ground cumin, dried oregano, smoked paprika, kosher salt, black pepper and cayenne pepper. Mix well and set aside.
- Place the chopped onion and minced garlic in the bottom of your Instant Pot. Next, add the pork shoulder pieces on top of the onion mixture, and sprinkle the spice mixture evenly over the pork. Then, pour the orange juice, lime juice, and chicken broth over the pork.
- Secure the lid on your Instant Pot, and set the pressure release valve to the “sealing” position. Set the Instant Pot to “Manual” or “Pressure Cook” mode, and cook on high pressure for 45 minutes.
- After the cooking time is up on the carnitas, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to the “venting” position to release any remaining pressure. Remove the lid and use a slotted spoon to transfer the cooked pork to a baking sheet. Shred the pork using two forks.
- Turn the oven on broil and place the shredded pork on the sheet pan in the oven for 5-7 minutes until crispy. Be careful not to burn. Alternatively, you can do this in batches in a hot pan with some cooking spray but I find the sheet pan to be easier. This meat is amazing in tacos, burritos, salads and burrito bowls.
For the Burrito
- Add the lime juice to the cooked rice and combine to add some flavor. Place 1/4 cup of cooked rice in the middle of the lavash then top with 1/4 cup black beans, 1/4 cup corn, 2 oz. crispy carnitas and 1/4 cup cheese. Finish with your favorite toppings like guacamole, greek yogurt, salsa, or avocado crema
- Wrap the lavash like you would a burrito, folding the sides in and sealing as you roll it up. Heat a skillet over medium heat, spray with olive oil spray and sear the burrito on all sides.
Notes
- All nutrition facts are an estimate and will change with any substitutions.
- Adjust the macros by adding more meat, less corn or cheese or using your favorite burrito-style wraps.
- Save the liquid in the instant pot for dipping and to add to the leftovers before placing in the fridge. This will ensure they don’t dry out.
- Use all the delicious leftover carnitas in bowls, tacos, burritos or just enjoy by the fork full!!
