Citrus-Cured Slow-Cooked Carnitas with Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, succulent pork shoulder slow-cooked in citrus and spices, served with fresh cilantro and warm tortillas. This mexican ready in about 150 minutes pairs pork shoulder, orange, lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (13 ratings) Prep: 30 min Cook: 120 min Serves 4 Mexican cuisine 400 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, combine 2 lb pork shoulder (cut into 1-inch cubes) with 1/4 cup orange juice, 1 lime juice, 1/4 cup white vinegar, 2 tbsp ground cumin, 1 tbsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper; toss to coat and marinate for 30 minutes.
  2. Step 2: Heat 1/4 cup vegetable oil in a heavy pot over medium heat; add marinated pork and cook for 5 minutes until browned on all sides.
  3. Step 3: Add 4 cups chicken broth to the pot, cover, and bring to a simmer; reduce heat to low and cook uncovered for 2 hours until pork is very tender.
  4. Step 4: Remove pork with a slotted spoon and set aside; strain cooking liquid through a fine-mesh sieve into a clean bowl, discarding solids.
  5. Step 5: Return strained liquid to pot and simmer over medium heat for 20 minutes until reduced by half and syrupy.
  6. Step 6: Return pork to pot and cook for 10 minutes, stirring occasionally, until edges are crispy.
  7. Step 7: Serve carnitas with warm corn tortillas, 1/4 cup fresh cilantro, and remaining cooking liquid.

Frequently asked questions

How long does Citrus-Cured Slow-Cooked Carnitas with Cilantro take to make?

Total time is about 150 minutes (30 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus-Cured Slow-Cooked Carnitas with Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Citrus-Cured Slow-Cooked Carnitas with Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Cured Slow-Cooked Carnitas with Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Citrus-Cured Slow-Cooked Carnitas with Cilantro?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes