Carnitas Burrito

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These Instant Pot Carnitas Burritos are made with lavash wraps stuffed with tender juicy pork, black beans, white rice and a Mexican cheese blend, for an easy meal no one will forget.

Prep Time5

Cook Time1

Course: Main Course

Cuisine: Mexican

Servings: burritos

Calories: 429kcal

Author: Danielle Lima

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!!

Nutrition