Carnitas Burrito

Ingredients

• 2 lb pork shoulder
• 1 orange
• 1 onion
• 4 clove garlic
• 2 bay leaf
• 1 tsp cumin
• ½ tsp oregano
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 2 cup water
• 4 large flour tortillas
• 2 cup cooked rice
• 15 oz canned black beans
• ½ cup salsa (optional)
• ½ cup sour cream (optional)
• 1 cup shredded lettuce (optional)
• 1 diced avocado (optional)

Steps

1. Cut pork shoulder into 2-inch chunks. Peel and quarter the orange, peel and halve the onion, and smash the garlic cloves.
2. In a large pot or Dutch oven, combine pork, orange, onion, garlic, bay leaves, cumin, oregano, salt, pepper, vegetable oil, and water. Bring to a boil, then reduce heat, cover, and simmer for 60-75 minutes, or until pork is very tender.
3. Remove pork from liquid and shred with two forks. Discard orange, onion, garlic, and bay leaves. Return shredded pork to the pot and increase heat to medium-high.
4. Cook, stirring occasionally, until liquid evaporates and pork begins to brown and crisp up, about 10-15 minutes.
5. Warm tortillas according to package directions. Drain and rinse black beans.
6. Assemble burritos: Lay out a tortilla, then layer with cooked rice, black beans, and carnitas. Add optional toppings like salsa, sour cream, lettuce, and avocado.
7. Fold in the sides of the tortilla, then roll up tightly from the bottom to create a burrito.
8. Serve immediately.