High Protein Carnitas Burrito

Indulge in the bold, savory flavors of this High Protein Carnitas Burrito, a wholesome twist on a classic favorite that’s as nutritious as it is satisfying. Tender, slow-cooked boneless pork shoulder is seasoned with a zesty blend of cumin, oregano, and garlic, then simmered to perfection in citrusy orange and lime juices with a hint of smoky adobo sauce. Paired with hearty brown rice, tender pinto beans, creamy avocado, and a sprinkle of Monterey Jack cheese, all wrapped in a soft whole wheat tortilla, this protein-packed burrito is a meal that keeps you fueled and energized. Perfect for meal prepping or a family dinner, this recipe combines classic Mexican-inspired flavors with health-conscious ingredients for a dish that’s truly irresistible.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 4

Ingredients

• 2 pounds Boneless pork shoulder
• 2 tablespoons Olive oil
• 4 cloves Garlic
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Orange juice
• 2 tablespoons Lime juice
• 2 tablespoons Adobo sauce
• 15 ounces Pinto beans, drained
• 2 cups Brown rice, cooked
• 4 Whole wheat tortillas
• 1 cup Monterey Jack cheese, shredded
• 1 Avocado, sliced
• 0.25 cup Cilantro, chopped

Directions

Step 1

Begin by trimming excess fat from the pork shoulder and cut it into large chunks for easy handling.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork chunks and sear on all sides until golden brown. This should take about 10 minutes.

Step 3

Peel and crush the garlic cloves.

Step 4

Once the pork is seared, add garlic, cumin, oregano, salt, and black pepper to the pot. Stir well to coat the pork with the spices.

Step 5

Pour in the orange juice, lime juice, and adobo sauce, making sure the pork is well-covered with the mixture.

Step 6

Reduce the heat to low, cover the pot, and let it simmer for about 3 to 4 hours until the pork is tender and easily shreddable.

Step 7

In the last 30 minutes of cooking the pork, prepare your accompaniments. Cook the brown rice if not done already.

Step 8

Drain and rinse the pinto beans and set aside.

Step 9

Once the pork is tender, remove it from the pot and shred it using two forks.

Step 10

Return the shredded pork to the pot and toss it in the remaining sauce to absorb all the flavors.

Step 11

Warm the whole wheat tortillas in a dry skillet over a low flame.

Step 12

Assemble the burritos by placing a warm tortilla on a flat surface. Add a quarter of the shredded pork, a portion of cooked rice, a handful of pinto beans, a sprinkle of shredded Monterey Jack cheese, a few avocado slices, and a hint of chopped cilantro.

Step 13

Fold the sides of the tortilla over the filling, then roll into a burrito. Repeat with the remaining tortillas.

Step 14

Serve hot and enjoy your high-protein carnitas burrito.

Nutrition Facts

Serving size	2436.2 grams (2436.2g)

Amount per serving	% Daily Value*
Calories	4746

Total Fat 286.40g	367%
Saturated Fat 94.50g	472%
Polyunsaturated Fat 4.10g
Cholesterol 826mg	275%
Sodium 6362mg	277%
Total Carbohydrate 306.50g	111%
Dietary Fiber 56.70g	203%
Total Sugars 14.60g
Protein 250.50g	501%

Vitamin D 24IU	120%
Calcium 1345mg	103%
Iron 30mg	167%
Potassium 5789mg	123%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 20.9%

Carbs: 25.5%