Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 2-inch cubes
- 1 tbsp vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp chipotle chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 1/4 cup orange juice
- 1/4 cup lime juice
- 8 large flour tortillas
- 2 cups cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
2. Transfer the pork to a slow cooker. Add the onion, garlic, chipotle chili powder, cumin, oregano, salt, black pepper, chicken broth, orange juice, and lime juice. Stir to combine.
3. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the pork is tender and falls apart easily.
4. Preheat the oven to 350°F.
5. Warm the tortillas in the oven for 5 minutes.
6. Assemble the burritos by placing a tortilla on a plate. Add a scoop of rice, a scoop of black beans, and a scoop of the pork carnitas. Top with shredded cheese, salsa, sour cream, and cilantro.
7. Fold the sides of the tortilla over the filling, then roll up tightly.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours
Temperature:
Slow cooker: low for 8 hours or high for 4 hours
Oven: 350°F
Serving size:
8 servings
Nutritional information:
Calories: 670
Fat: 27g
Carbohydrates: 70g
Protein: 38g
Sodium: 1240mg
Sugar: 5g
Fiber: 6g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck roast or chicken thighs.
- Chipotle chili powder can be substituted with regular chili powder or smoked paprika.
- Black beans can be substituted with pinto beans or kidney beans.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
Variations:
- Add sliced avocado or guacamole to the burrito.
- Use corn tortillas instead of flour tortillas.
- Top the burrito with hot sauce or jalapeño peppers for extra heat.
- Add grilled vegetables such as bell peppers or zucchini to the burrito.
Tips and tricks:
- Use a slotted spoon to remove the pork from the slow cooker to avoid excess liquid.
- Shred the pork with two forks for a more tender texture.
- Warm the tortillas in the oven or on a skillet for a few seconds to make them more pliable and easier to roll.
Storage instructions:
Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the burritos, wrap them in foil and warm them in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the burritos on a platter with a side of salsa and sour cream. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro, sliced jalapeño peppers, hot sauce, guacamole, sliced avocado.
Pairings:
Serve the burritos with a side of Mexican rice and a salad.
Suggested side dishes:
Mexican rice, black bean salad, corn on the cob, grilled vegetables.
Troubleshooting advice:
- If the pork is tough, it may need to cook longer in the slow cooker.
- If the burrito is too dry, add more salsa or sour cream.
Food safety advice:
- Make sure the pork reaches an internal temperature of 145°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food history:
Carnitas is a traditional Mexican dish made with pork that is slow-cooked until tender and crispy. It originated in the state of Michoacán and is often served in tacos, burritos, or as a main dish with rice and beans.
Flavor profiles:
The Chipotle Carnitas Burrito is savory, spicy, and slightly sweet with a smoky chipotle flavor. The pork is tender and juicy, and the toppings add freshness and tanginess to the dish.
Serving suggestions:
Serve the Chipotle Carnitas Burrito with a side of Mexican rice and a salad for a complete meal. Add sliced avocado or guacamole for extra creaminess and flavor.
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Region: Mexican