Grammy's Kitchen · Burritos · Slow Cooker Carnitas Burritos
One of 111 burritos recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 17% | 1% |
| vegetables and beans | 0% | 35% |
| liquid | 10% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 lbs boneless pork shoulder (cut into large chunks) |
| 1 Juice of orange (save the orange halves) | |
| 1 Juice of lime | |
| 150 g | 1 small onion (quartered) |
| 9 g | 3 cloves garlic (smashed) |
| 2 g | 1 tsp ground cumin |
| 1 g | 1 tsp dried oregano |
| 1 g | 1/2 tsp chili powder |
| 6 g | 1 tsp salt |
| 1 g | 1/2 tsp black pepper |
| 120 g | 1/2 cup chicken broth ( or water) |
| Optional: 1 cinnamon stick | |
| 200 g | 2 cups cooked cilantro-lime rice ((see recipe) or plain cooked white rice) |
| 180 g | 1 cup warm pinto or refried beans |
| 113 g | 1 cup shredded Monterey Jack (or pepper jack cheese) |
| 1 cup pico de gallo | |
| 1/2 cup guacamole | |
| 40 g | 1/4 cup pickled red onions |
| 4 large flour tortillas (10–12 inch) | |
| Optional: chopped fresh cilantro and diced white onion for garnish |
Method: 8 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.