Ingredients
Scale
- 1 lb pork shoulder, thinly sliced
- 1/4 cup fresh lime juice
- 1/4 cup orange juice
- 2 tablespoons adobo sauce
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 3 large flour tortillas
- 1 cup refried beans
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- 1 avocado, sliced (optional)
- 2 tablespoons cooking oil
Instructions
- Marinate the pork by combining lime juice, orange juice, adobo sauce, garlic, cumin, oregano, salt, and pepper in a large bowl. Add the pork and coat well. Cover and let marinate for at least 1 hour, preferably overnight.
- Heat cooking oil in a skillet over medium-high heat. Add marinated pork and cook until browned and cooked through, about 8-10 minutes. Remove from heat and set aside.
- In a bowl, mix cooked pork, chopped onions, and cilantro. Add sliced avocado if desired. Spread a layer of refried beans on a tortilla, followed by the pork mixture.
- Roll the tortilla, tucking in the sides to secure the filling. Wipe the edges and repeat with remaining tortillas. For a crunchier exterior, place rolled burritos on a dry skillet over medium heat for 2 minutes per side until golden.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat burritos on a skillet for best texture.
- You can freeze burritos for up to 2 months; wrap tightly before freezing.
- Serve with lime wedges, salsa, or guacamole for added flavor.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Omnivore
Nutrition
- Serving Size: 1 burrito
- Calories: 550 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 90mg