Smoked Carnita Burritos - A Little Something to Kick Off Cinco De Mayo

MothersBBQ's picture

Jul. 04, 2013

This weekend I chose to make some carnita's for Cinco De Mayo. Enjoy!


Pork 3 Pound
Baking butter 2 Tablespoon
Tortilla 1 Large (as required)
Pico de gallo salsa 1 Tablespoon
For the marinade
Garlic 18 Clove (90 gm)
Arbol chili 5
Salt 2 Teaspoon
Black pepper 1 Teaspoon , freshly ground
Dried mexican oregano 4 Teaspoon
Cumin 3 Teaspoon
Vegetable oil 1/4 Cup (4 tbs)
For avocado cream
Sour cream 1 Cup (16 tbs)
Avocado 1
Lime 1 , juiced



To Marinate The Pork

1. In a blender add garlic, arbol chilli, salt, black pepper, oregano, cumin and vegetable oil. Blend till smooth and sauce like.

2. In a large pan, place the pork. Using a sharp knife score it all over for the marinade (save few tablespoons for later) to sink in. Pour the marinade and rub it all over the pork well till coated.

3. Wrap it with foil and place it in the refrigerator overnight till used.

To Prep the Grill

4. In the lower rack of the grill, place a pan filled with onions, lime, garlic cloves, Mexican beer and hot water. Put prelit coal with cherry wood chunks and let the grill get heated.


For the Pork

5. Remove the marinated pork form the fridge. Place it on the grill rack above the pan filled with onion-beer mixture. Cook covered till the internal temperature reaches 190 degrees F.

6. Remove from the grill and wrap it in a foil. Let it rest for at least 30 minutes. Shred it well and remove any bone if present.

7. Heat a cast iron pan on high heat till smoking hot. Add the baking grease and let it melt.

8. Put the shredded pork as much as required and sauté. Add 1 tablespoon of the marinade and continue to sauté. Cook till the pork turns crispy. Remove from heat.

For The Avocado Cream

9. In a blender add avocado, sour cream and lime juice. Blend till smooth. Set aside.

For The Burrito

10. Toast a tortilla. Spread the crispy pork in the center. Top it with pico de gallo and avocado cream. Fold the sides and roll it tightly away from you.


11. In a serving plate, slice and serve the burrito with fired beans or guacamole or as it is.

Recipe Summary

Difficulty Level: Medium
Servings: 10

Nutrition Facts

Serving size

Calories 371Calories from Fat 194

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 527 mg21.96%

Total Carbohydrates 12 g4%

Dietary Fiber 3 g12%

Sugars 1 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet