On Sunday night we decided to have burrito night! We found a pork shoulder in our freezer, I know that sounds odd, but we hadn’t cleaned out the freezer in a while. We didn’t feel like making pulled pork, so we decided it would be fun/delicious to make our own burritos – mimicking Chipotle’s burritos. They came out GREAT! We used the pork carnitas recipe below with cilantro lime rice, black beans, salsa, and homemade guacamole. YUM.
1/4 C vegetable oil
4 lbs pork shoulder, cut into several large pieces
3 Tbs kosher salt
1 onion, chopped
1 clove garlic, crushed
3 Tbs lime juice
1 Tbs chili powder
1/2 Tsp dried oregano
1/2 Tsp ground cumin
4 (14.5 ounce) cans chicken broth
Preheat oven to 400 degrees. Heat oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce hear to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
The cilantro lime rice was as easy as that to make: make your rice according to package instructions (we used brown rice and boiled for 30 minutes). Once done (and drained if that’s how you’re making it), add a little olive oil, the juice of 1/2 a lime and fresh cilantro leaves to taste.
We served them make-your-own-style.