This carnitas burrito recipe is stuffed with crispy homemade pork carnitas, cilantro lime rice, black beans, crunchy red cabbage, and a sweet and spicy pineapple habanero salsa that’ll wake up your taste buds.
I'm a huge fan of Mexican cuisine. It’s flavorful, versatile, and something my whole family actually agrees on—so it shows up on our dinner menu often. These carnitas burritos are one of my go-to meals when I need an easy weeknight dinner. They’re loaded with crispy pork carnitas (made in the instant pot so they're super easy!), creamy black beans, soft flour tortillas, and a crunchy cabbage slaw for that perfect mix of textures.
I also love how customizable they are—add guacamole, swap in pico de gallo, or toss in whatever fresh toppings you’ve got on hand. And the best part? They’re totally portable. I’ll often wrap them in foil to take along to Little League games or pack them up for a camping trip. These perfect burritos are also great for meal prep—make a batch, refrigerate or freeze, reheat when you’re ready and pile on your favorite toppings.
However you roll them (pun intended), these burritos always deliver. And while Chipotle will always remain near and dear to my heart, I have to say this copycat recipe is way better than takeout.
In This Post
Key Ingredients
Here’s what you’ll need to make the perfect carnitas burrito:
- Flour tortillas (burrito size). Warm them up using a damp paper towel in the microwave to make them soft and pliable - they're much easier to roll up that way!.
- Carnitas. I love this crispy and juicy Instant Pot carnitas recipe. It's made with pork butt, warm spices, onion and just a touch of orange juice. And, it cooks quickly in your pressure cooker!
- Cilantro lime rice. Here's a great tip: I love using those microwavable rice pouches for recipes like these. You don't even need a full pouch for 4 burritos, and while I used cilantro lime here, you can choose your favorite flavor, or just sub in plain rice or brown rice. So easy!
- Black beans. Canned is fine! Pinto beans or refried beans also work.
- Pineapple habanero salsa. Ok, you don't have to use this specific type of salsa, but the sweet pineapple goes so great with the carnitas, and I promise it's not hard to make (it takes only about 5 minutes). However, feel free to make this easier by using a pico de gallo, chipotle salsa, or any other salsa (store-bought or homemade) that you love.
- Shredded red cabbage. Optional, and I only use a little bit, but I love the crunch and color the cabbage adds.
- Optional toppings. The sky's the limit here, so pull out your favorites - I like sour cream, guacamole, cheddar cheese, Monterey Jack, or queso fresco.
Side note: You don’t have to make everything from scratch to enjoy a really great burrito. While many of the ingredients in this recipe can be homemade, feel free to cut a few corners, especially when life and schedules are weighing you down. Use store-bought carnitas, swap in your favorite jarred salsa, or heat up a pouch of microwaveable cilantro lime rice (that’s what I used!). It’s still totally delicious—and way easier on a busy weeknight.
How to Make a Carnitas Burrito
Ready to make these easy burritos? Let's get cooking! This pork carnitas burrito comes together fast once all your components are prepped. Here’s the best way to roll:
- Make the carnitas. This will be your most time-consuming part if you're doing this from scratch. My instant pot carnitas recipe cuts down on the time A LOT, but you'll still need a good 1.5 hour, so plan accordingly. (These are some delicious carnitas, so they're totally worth it!) Alternatively, you can also totally buy carnitas from the store to use instead. Costco has a great version in their refrigerated section and is a solid backup if you just don't have the time.
- Warm the ingredients. Heat your carnitas, rice, and black beans in a medium bowl or skillet until warmed through. Warm each flour tortilla using a damp paper towel or dry skillet over medium heat.
- Assemble your burrito. On a flat surface, lay out one warm tortilla. Layer in the bottom middle of the tortilla the carnitas, cilantro lime rice, black beans, salsa, shredded cabbage, and cilantro, plus a squeeze of lime juice. Don't overfill!
- Roll it up. I'm not sure if there's a "right" way to fold a burrito, but here's what I do: Fold in the sides, then roll tightly from the bottom up to seal.
- Toast the burrito. This is an extra, optional step, but I love the slight crunch it gives the tortilla, and it's super helpful in keeping the burritos sealed shut! Heat a skillet over medium heat (no oil needed). Place burrito seam-side down and cook until golden brown, about 1–2 minutes per side.
- Serve. Slice in half and serve with sour cream, guac, or your favorite fillings.
Pro tip: Don’t overstuff! Too much of a good thing means a burrito that won’t close completely—or hold together.
Variations and Substitutions
- Make a carnitas burrito bowl. (This is one of my favorite switch-ups!) Skip the tortilla and layer everything in burrito bowls for a gluten-free option. I like to add chips on the side to scoop everything up!
- Use different beans. Try pinto beans, refried beans, or even sweet corn for a twist.
- Use different rice. Whatever you have on hand will work just fine.
- Add cheese inside. I was aiming to cut a bit of calories here, so I omitted the cheese, but you could totally at a sprinkle of pepper jack or Monterey Jack.
- Spice it up. Add sliced jalapeños, hot sauce, or a dash of chili powder and garlic powder to your carnitas for an extra kick.
- Meal prep tip. Wrap the burritos in aluminum foil and store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven at 380 for about 20-30 minutes.
What To Serve With Carnitas Burritos?
I love these with a big ole' pile of tortilla chips, pico de gallo, and spicy guacamole. To make it a full meal, add some Mexican rice, pinto beans (no soak!), or a simple cucumber tomato salad.
Frequently Asked Questions
Absolutely. You can find carnitas at many grocery stores in the refrigerated meat section. (Costco makes a killer version!) Or use rotisserie chicken in a pinch!
Absolutely! Once assembled, wrap each burrito tightly in foil and place them in a freezer-safe bag or an airtight container. They’ll keep well in the freezer for up to 2 months. To reheat, remove the foil and warm in the microwave, or keep the foil on and bake at 375°F on a baking sheet until heated through. These make a great meal prep option—and they’re perfect for camping trips too!
Pro tip: If you’re planning in advance to freeze them, you can skip the toasting step during assembly. Just roll up the burritos, wrap them, and freeze. When you're ready to eat, thaw and reheat them in the oven for that golden, crispy finish.
Pork butt or boneless pork shoulder works best—it has enough fat to keep the meat juicy and tender.
Avoid overloading with wet ingredients. Trust me - I'm the queen of overfilling and have made this mistake many times. Not only does it make your burrito a bit soggy, but it also makes it difficult to keep it closed. You can also use a slotted spoon when dishing out the filling.
I have two tips to help with this. First, don't overfill the burrito. While it's tempting, it will make it hard to roll up properly, and the burrito won't close completely. Second, toast them on a skillet! Toasting the seam of the burrito (and the opposite side) "seals" it up and helps the burrito hold its shape a bit better than if you didn't toast it.
I absolutely LOVE this carnitas burrito recipe. Whether you’re meal prepping for the week or feeding a hungry crowd, these burritos bring big flavor with minimal effort.
Try it, rate it, and let me know in the comments what your favorite things are to include in your burritos. And please tag me with a pic @frontrangefed on IG so I can see your beautiful burritos!!
Oh! And check out my full Instant Pot Carnitas Recipe—it makes the absolute best carnitas and the secret to these delicious burritos!
Recipe
Chipotle-Style Pork Carnitas Burrito Recipe
Ingredients
- 4 large tortillas (burrito-size)
- 2 cups cooked carnitas (about ½ cup per burrito). (Check out my Instant Pot Carnitas for a great recipe, or use store-bought.)
- 2 cups cilantro lime rice (about ½ cup per burrito).
- 1 cup black beans drained (about ¼ cup per burrito)
- 1 cup pineapple habanero salsa (about ¼ cup per burrito)
- ¼ cup chopped fresh cilantro
- sour cream, guacamole, and extra salsa for toppings (optional)
Instructions
- Make the carnitas. If you're making the carnitas from scratch, I love this easy Instant Pot carnitas recipe - you'll get tons of flavor in a fraction of the time. If you're buying premade carnitas, skip to step two.
- Warm the Ingredients. Heat the carnitas, rice, and black beans. Warm the tortillas in the microwave covered by a damp paper towel for about 10-15 seconds. This makes them easier to work with.
- Assemble the Burritos. Lay a tortilla flat on a clean surface. In a horizontal line across the center, layer ½ cup carnitas, ½ cup cilantro lime rice, ¼ cup black beans, ¼ cup pineapple habanero salsa, ¼ cup shredded red cabbage, and 1 tablespoon chopped cilantro (optional)
- Roll the Burrito. Fold in the sides, then roll the tortilla tightly from the bottom up to enclose the filling.
- Toast the Burrito. Heat a cast-iron skillet over medium heat. Place each burrito seam-side down and cook for 1–2 minutes per side, until golden and sealed.
- Serve. Slice in half if desired and serve with extra salsa, sour cream, or guacamole.
Notes
- Don’t overfill the burrito — it makes rolling and sealing easier.
- Warm tortillas make them more pliable and less likely to tear.
- For extra flavor, squeeze in a bit of fresh lime juice before rolling.
- Want a spicier kick? Add diced jalapeños or a splash of hot sauce.
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