These burritos are another super easy dish to make, and the flavor is out of this world–all with a very inexpensive cut of meat. Finish these off under the broiler to crisp them up, and you will be receiving standing ovations.
I make these with a boneless half pork butt roast, but you can also use pork shoulder. This cut is typically very fatty and takes hours to cook using conventional methods, but with the magic of the pressure cooker – bam! This cooks up in the pressure cooker in under an hour.
I will admit that these take slightly longer to make overall since I like to add rice and savory beans to the burritos, but these can be made while the pork is cooking in the pressure cooker. The beans and rice add so much extra flavor to the burritos, it is well worth the additional effort.
Part of the fun in making these is picking out which condiments to use. I actually use my own homemade condiments, like pickled jalapenos and chipotle jam. You can find the latter on this site. Use your imagination and see what you can whip up. Also, carnitas are typically served in flour tortillas in more of a taco style–you can do either tacos or burritos. I like making burritos since they are easier for my special needs son to hold when I cut them in two. You can use the filling here in tacos with all of the same ingredients. Either way — I think this is a dish you and your family will love. Slice these burritos in two and serve with lime wedges as garnish and your favorite salsas as you eat them.
Enjoy!
Pressure Cooker Pork Carnita Burritos
Ingredients
- 1 cup Diced tomatoes
- 2.5-3 lbs Boneless Half Pork Butt Roast or can use pork shoulder. This is about half of a package of butt roast. I usually cook the other half a day later.
- 1 cup Chicken stock
- 1/2 cup Beer I use a light lager
- 2 tsp Ground Cumin
- 2 tbsp Chili Powder
- 6 tbsp All-Purpose Flour
- 3 tbsp Diced jalapenos
- 1 tbsp Extra Virgin Olive Oil
Rice
- 1 cup Uncooked rice I love Basmati rice
- 1¾ cup Chicken Stock
Tortillas and Toppings
- 8 Flour tortillas burrito size
- 1 cup Shredded cheese something mild like colby, jack, or cheddar
- ½ cup Diced Jalapenos
- 1 Lime, sliced for garnish
- 3 Scallions , also called green onions, chopped
Zesty Beans
- 1 15 oz can Black Beans
- 1 15 oz can Pinto Beans
- 1 15 oz can Diced Tomatoes
- 1 tbsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Oregano
- Salt and Black Pepper to taste
Instructions
- Slice the pork into 2 inch slices. This helps the pork cook faster. Add the olive oil to a skillet and place on high heat.
- Add the pork chunks and sear for approximately 3 minutes.
- After 3 minutes, flip the pork and sprinkle liberally with the flour (does not need to be exact amount specified. Just give it a good coating.) Let this side cook another 3-5 minutes.
- Once the pork is browned evenly on both sides, transfer to the pressure cooker. Pour some lager into the skillet to deglaze, scraping up the bits as you stir with a wooden spoon. Pour the liquid and bits into the pressure cooker.
- Sprinkled the chili powder and cumin onto the pork in the pressure cooker. Add approximately 1/2 cup of the lager, 1 cup of the chicken stock, and some diced jalapenos. Cover and set timer to 50 minutes.
Cook the Rice and Beans
- While the pork is cooking, you can prep your toppings and chill with your guests. About 20 minutes into the cooking, I like to start the rice. Add the 1 cup of rice and chicken stock to a medium sized pan. Cover and bring to a boil. Once boiling, lower heat to low and set timer for 20 minutes.
- Once timer is up, remove rice from heat and set aside.
- For the beans, add one can pinto beans and one can black beans to a medium sauce pan, draining off most of the liquid.
- Add the diced tomatoes, keeping most of the liquid. Sprinkle the cumin and chili powder and bring to a subtle boil to cook down the liquid. Leave on a high simmer for about 15 minutes so that the liquid thickens to avoid having them be too runny in the burrito.
Shred and then broil the pork
- After 50 minutes, let the pork naturally release. This will take 8-10 minutes. Transfer the pork to a bowl, removing with tongs to avoid transerring too much liquid.
- Take two forks and start pulling the pork apart. Continue until the pork is evenly shredded. Add several tablespoons of liquid from the pressure cooker to keep nice and moist.
- Transfer the shredded pork from the bowl onto a baking tray and spread evenly. You may want to add more liquid to ensure it is nice and juicy, but not too runny. Place under a broiler on high for about 10 more minutes. Remove and get ready to assemble! Definitely try some samples as you go!
Assemble the Burritos!
- Arrange all your fillings in a work area for ease of assembly.
- Grab a tortilla and lay flat on a plate. Add a few spoonfuls of pork to the center, along with some rice, shredded cheese, scallions, jalapenos, limes, and any other topping you might like. Try not to add too much, or it will be hard to seal your burrito. You want to leave a few inches from the edges of the tortilla.
- Fold the rear edge of the tortilla toward you, then fold each side inward, continuing to pinch inward as you roll, making a nice tight tube. Place on a heated skillet. Cover with a pan lid for some weight and press down. Let toast for about 2 minutes a side, until the tortilla is slightly browned.
- Repeat for remaining tortillas. Slice in two and serve with your favorite salsas and toppings!
