Carnitas Burrito

Step 1

Set the oven to 325°F and wait for the indicator light to turn off, about 10 minutes, so the oven reaches full temperature.

Step 2

Pat the pork chunks dry on all sides using paper towels, removing excess moisture so they brown better when cooked.

Step 3

Zest the orange by running a microplane across the peel until you have about 1 teaspoon of colored gratings in a small bowl.

Step 4

Cut the zested orange in half and squeeze the juice into a measuring cup until you have 0.5 cup of liquid.

Step 5

Mince the garlic cloves by rocking a knife over each clove until the pieces are smaller than a grain of rice—about pencil-tip dots.

Step 6

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until the oil shimmers and slides quickly, about 2 minutes.

Step 7

Add half the pork chunks to the hot oil and do not stir for 3 minutes, until the bottom side turns the color of warm caramel—a crust is forming.

Step 8

Stir the meat once and cook for 2 more minutes until another side browns, then transfer to a clean plate.

Step 9

Repeat steps 6 and 8 with the remaining pork chunks, then set them aside on the same plate.

Step 10

Pour the orange juice into the Dutch oven and use a wooden spoon to scrape up the stuck-on brown bits from the bottom, stirring for 30 seconds.

Step 11

Return all the browned pork to the Dutch oven along with any juices that have pooled on the plate.

Step 12

Sprinkle the orange zest, oregano, cumin, and minced garlic over the pork, then stir for 15 seconds until the spices are evenly coated.

Step 13

Cover the Dutch oven with a lid and place it in the 325°F oven for 35 minutes, until the pork is fork-tender and shreds easily.

Step 14

Remove the pot from the oven and stir the pork with two forks, shredding it into bite-sized pieces that pull apart like pulled chicken.

Step 15

Warm each flour tortilla by placing it directly over a medium flame on the stovetop for 10 seconds per side, turning with tongs, until it softens.

Step 16

Lay the first warm tortilla flat on a cutting board and spread 0.5 cup of rice down the center in a horizontal line.

Step 17

Top the rice with 3 tablespoons of shredded carnitas, layering them in a single pile over the rice.

Step 18

Add 3 tablespoons of black beans in a line next to the meat, then top with 1 tablespoon of diced onion and 2 tablespoons of cilantro.

Step 19

Fold the left and right edges of the tortilla inward over the filling, then fold the bottom edge up and roll tightly away from you until wrapped.

Step 20

Repeat steps 16–19 with the remaining tortilla and filling ingredients.