Forget the burrito bowl. You want the real thing. A massive, overstuffed, foil-wrapped bomb of slow-cooked pork, cilantro lime rice, beans, cheese, and salsa.
Make a batch. Freeze half. Thank yourself later.
Step-by-Step Instructions
Cook the Pork
Season pork with spices. Place in slow cooker with orange juice, lime juice, and garlic.
Cook on low for 8 hours. Shred.
Warm the Tortilla
Heat tortilla in a dry skillet or microwave for 20 seconds until pliable.
Assemble
Layer rice, beans, pork, cheese, salsa, sour cream, and guac in the center.
Fold in sides, then roll tightly from the bottom.
Sear & Serve
Optional: sear burrito seam-side down in a dry skillet for crispy tortilla.
Wrap in foil. Eat with both hands.
Summary
Prep Time: 15 minutes | Cook Time: 8 hours (slow cooker) | Total Time: 8+ hours
Yield: 4-6 burritos
Difficulty: Easy (just wait)
Storage Notes
Assembled burritos wrapped in foil keep in fridge for 4 days. FREEZE BEAUTIFULLY for 3 months. Reheat frozen burrito in oven at 375°F for 30 minutes or microwave for 3-4 minutes. Best meal prep ever.
