This is the kind of recipe that just happens. I had made one of our favorite dinners, braised pork shoulder roast with all the usual trimmings, gravy, mashed potatoes, green beans, applesauce (I always have applesauce with pork) , it’s one of the favorite dinners at this house. This time I had extra pork, it was falling apart tender and I needed to do something with it. I was also in the mood for Mexican and thought about the many recipes for pork carnitas I’d seen. With my pork already cooked, I was already half way there. I just needed to get the pork seasoned right and also decided to use the seasoned meat for burritos.
The seasonings for carnitas vary greatly from recipe to recipe and so does the method. In many recipes you cook the meat slowly in your slow cooker with all the seasonings in it, right from the beginning. Other recipes have you cook the meat with very little else. Since my meat was already cooked, I decided to shred it, add the seasonings and then simmer, to let the flavors infuse. Perfect results and so easy. I love making two, totally different dinners out of one roast. If you do have any extra pork, after making your Carnitas Burritos, it will freeze very well. You could even wrap the meat up in a tortilla and freeze for a quick lunch. Add condiments when ready to eat.
Pork Carnitas Burritos
2 1/2 – 3 Cups shredded cooked pork shoulder
1 onion, chopped
1 orange, juiced + grated rind of one orange
1 lime, juiced
4 cloves garlic, chopped
1 Tbsp cumin
1 tsp oregano
1 tsp chili powder
1 tsp salt
1 bay leaf
1 Cup water or chicken broth
Place all ingredients into a large heavy bottomed pan. Simmer for about 1 hour or until there is approximately 1/2 cup of liquid in the bottom of the pan.
Preheat oven to 450°
Line a baking sheet with foil. Spread the meat and remaining juices on the baking sheet. Bake for about 15 minutes. Edges of the meat should be browned.
Remove and serve on a large tortilla. Add you favorite condiments and fixings.