Start by placing the pork shoulder chunks into a slow cooker. This magical machine will help us render the meat into its tender glory. Add in the quartered onion, ground cumin, kosher salt, chili powder, and cinnamon sticks. These spices will infuse the pork with flavor that’s hard to resist.

Next, toss those orange quarters right on top. The citrus not only tenderizes the meat but also imparts a subtle sweetness. If sweetness were a hug, here it is – cozy and comforting.

Cover the slow cooker and set it to cook for about 8 hours on low. You’ll be tempted to peek, but resist the urge! Trust the process. The smell will be enchanting.

Once the time is up, take the pork out and allow it to cool slightly. Then, use two forks to shred the meat. It should fall apart effortlessly. You can also reserve some of the juices from the slow cooker to keep the meat moist.

While the pork is cooking, go ahead and prepare the cilantro-lime rice and heated pinto beans separately. For the rice, mix cooked rice with lime juice and chopped cilantro. This bright addition complements the richness of the carnitas beautifully.

Now comes the fun part! Take a warm tortilla and layer it with a generous scoop of carnitas, rice, beans, pico de gallo, and a dollop of guacamole. Feel free to add sharp cheddar or crumble queso fresco on top to elevate the flavors.

Fold in the sides of the tortilla and then roll it from the bottom up. Make sure it’s snug but not too tight. You want it to hold together without squeezing out the delicious contents.

Slice your burrito in half to reveal the colorful highlights of fresh ingredients. Serve it warm with additional salsa or guacamole on the side if you're feeling indulgent.