This Carnitas Burrito is packed with flavorful pork, herby cilantro-lime rice, creamy guac, and fresh salsa. Skip the line and make your own Chipotle-inspired burritos at home.
If you’re a fan of my Chipotle Burrito Bowl recipe you’re going to love these restaurant-quality carnitas burritos!
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With so much uncertainty in life, there is always one thing I can depend on. Everyone, and I mean everyone, in my family is happy and content when these Carnitas Burritos are on the menu.
We’re all big Chipotle fans, which explains the growing list of copycat recipes I’ve shared. I pulled a few of them together to create these hearty, satisfying burritos, with plenty of ideas for swaps and variations.
A build-your-own burrito situation always works for a fun, casual family meal, and it doesn’t get any better than this. Set all the items out, stand back, and let everyone build their own customized Carnitas Burrito. Homemade is always better!
Ingredient Notes
- Carnitas: This recipe creates tender but crispy pork carnitas that can be cooked in the oven or slow cooker. It’s easy and totally crave-worthy.
- Cilantro Lime Rice: A make-at home version of the famous restaurant recipe. It cooks up perfectly light and fluffy with so little effort.
- Chipotle Guacamole: Creamy and fresh with citrus and cilantro. Make it right before serving or press plastic wrap directly on the surface to prevent browning and refrigerate until you’re ready.
- Fresh Tomato Salsa: A zesty, bright pico de gallo-style salsa. See the recipe card below for the full recipe.
- For the rest: Burrito-size flour tortillas, canned pinto beans, shredded Monterey Jack cheese, sour cream, and a little cilantro (optional, of course).
How to Make a Carnitas Burrito
- Assemble: Layer the rice, beans, carnitas, cheese, salsa and guacamole. Top with a little sour cream and cilantro, if using.
- Roll: Fold in the sides, then roll from the bottom up, tucking tightly to enclose the filling.
Valerie’s Tips
Prep ahead. Make the carnitas up to 2 days in advance and refrigerate. Shred the cheese and make the guacamole and salsa earlier in the day.
Revive the carnitas. Re-crisp portions in a hot skillet for a few minutes before assembling so the edges are crispy again.
Warm the tortillas. Toast each tortilla in a dry skillet for 15 to 20 seconds per side until pliable. Warm tortillas don’t crack and roll more tightly.
Serve bar style. Set everything out in bowls and let everyone build their own. It’s fast, less work for you, and guarantees happy eaters.
Leftovers. Store components separately and refrigerate (tortillas, carnitas, rice, salsa, guac, cheese). Reheat the proteins/carbs, then assemble fresh burritos or bowls for a quick lunch the next day.
Swaps and Variations
Proteins: Try my copycat Chipotle Chicken, Mexican Shredded Beef, or Instant Pot Barbacoa instead of carnitas.
Rice: Swap in Restaurant Style Mexican Rice or use plain white or brown rice.
Beans: Use black beans instead of pinto, or refried beans for extra creaminess.
Cheese: Monterey Jack melts beautifully but a Mexican blend or mild Jack–cheddar blend adds more flavor. Pepper Jack adds a little heat.
Salsa: When you’re outside of tomato season, try my restaurant-style Blender Salsa. Or add a fresh twist with Mango Avocado Corn Salsa (delicious with pork!) or my favorite Easy Corn Salsa.
Tortillas: Burrito-size flour tortillas are classic. For smaller portions, use 8-inch flour tortillas for mini burritos. Or, omit the tortillas entirely and go burrito bowl-style.
Extras: Add quick fajita veggies (simply sautéed bell pepper and onion strips), shredded lettuce for crunch, or a drizzle of hot sauce or crema.
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Carnitas Burrito
Ingredients
- 8 large (burrito-size) flour tortillas
- 1 recipe Cilantro Lime Rice
- 2 (15 ounce) cans pinto beans, drained and warmed
- 4 cups Carnitas
- 3 cups shredded Monterey Jack or Mexican blend cheese
- 2 cups Fresh Tomato Salsa (recipe below), or store-bought pico de gallo or salsa roja
- 1 cup Chipotle Guacamole
- 1 cup sour cream, optional
- Fresh cilantro, for garnish, optional
Fresh Tomato Salsa
- 2 to 3 medium (1 to 1½ pounds) tomatoes, like Roma or tomatoes on the vine, cut into ¼ -inch pieces
- ¼ cup finely chopped red onion
- 2 to 3 jalapeño peppers, finely chopped
- ¼ cup finely chopped fresh cilantro
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- salt, to taste
Instructions
- Warm the tortillas: Heat a large dry skillet over MEDIUM heat. Warm each tortilla for 15 to 20 seconds per side until pliable.
- Assemble the burritos: Spread about ½ cup rice down the center of each tortilla. Top with ½ cup beans (use a slotted spoon so they’re not too saucy), ½ cup carnitas, a generous sprinkle of cheese, and a spoonful of salsa and guacamole. Top with a little sour cream and cilantro, if using.
- Roll the burritos: Fold in the sides, then roll from the bottom up, tucking tightly to enclose the filling.
- Serve: Slice in half if desired and serve with extra salsa.
For the Fresh Tomato Salsa
- In a medium bowl, combine the diced tomatoes, onion, jalapeño peppers and cilantro. Toss with the lemon juice and lime juice and season with a little salt, to taste. Cover and refrigerate until ready to use.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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I so love this recipe and can’t wait to make it again and again!