Pork Carnitas Burritos

pork-carnitas-burritos-tomatillo-salsa
Photo by Marcus Nilsson
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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 510 calories
    • Fat 19 g (7 g saturated fat)
    • Cholesterol 125 mg
    • Sodium 1180 mg
    • Protein 43 g
    • Carbohydrate 38 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 35 mg

Bring the pork, beer, garlic, cumin, 1½ teaspoons salt, and ½ teaspoon pepper to a boil in a large pot or Dutch oven over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally, until the pork is easily pierced with a fork, 40 to 50 minutes.

Uncover the pot and continue to cook, stirring occasionally, until the liquid evaporates and the pork begins to brown, 15 to 20 minutes. Continue to cook, breaking up the pork with a spoon, until the pork is browned and crisp, 5 to 10 minutes. Add 2 tablespoons water to the pot and scrape up any browned bits.

Divide the pork among the tortillas and top with the Fresh Tomatillo Salsa, lettuce, cheese, and sour cream. Roll up into burritos.

Ingredients

  1. Check 2 1/2 pounds boneless, skinless pork shoulder, cut into 1-inch pieces
  2. Check 1 cup lager beer
  3. Check 4 cloves garlic, crushed
  4. Check 1 teaspoon ground cumin
  5. Check Kosher salt and black pepper
  6. Check 6 10-inch flour tortillas, toasted
  7. Check Fresh Tomatillo Salsa (recipe link, below)
  8. Check Shredded lettuce, shredded Monterey Jack cheese, and sour cream, for serving

Directions

  1. Bring the pork, beer, garlic, cumin, 1½ teaspoons salt, and ½ teaspoon pepper to a boil in a large pot or Dutch oven over medium-high heat. Reduce heat, cover, and simmer, stirring occasionally, until the pork is easily pierced with a fork, 40 to 50 minutes.
  2. Uncover the pot and continue to cook, stirring occasionally, until the liquid evaporates and the pork begins to brown, 15 to 20 minutes. Continue to cook, breaking up the pork with a spoon, until the pork is browned and crisp, 5 to 10 minutes. Add 2 tablespoons water to the pot and scrape up any browned bits.
  3. Divide the pork among the tortillas and top with the Fresh Tomatillo Salsa, lettuce, cheese, and sour cream. Roll up into burritos.