Crispy Pan-Fried Carnitas with Orange and Bay Leaf

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

Golden, crispy pork carnitas flavored with fresh orange juice and bay leaves, perfect for tacos or rice bowls. This Mexican-inspired pork recipe, ready in about 165 minutes, pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 5, 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.

Prep: 15 min Cook: 150 min Serves 5 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 2 lbs pork shoulder chunks with 1 cup fresh orange juice, 1/4 cup lime juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp ground cumin, 2 whole bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper in a large bowl. Marinate for at least 2 hours in the refrigerator.
  2. Step 2: Transfer pork and marinade to a large heavy-bottomed pot and add enough water to cover the meat halfway. Bring to a simmer over medium heat, cover partially, and cook gently for about 2 hours or until pork is tender.
  3. Step 3: Remove pork from the cooking liquid with a slotted spoon and let cool slightly. Shred the pork into bite-sized pieces, discarding bay leaves.
  4. Step 4: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add shredded pork in batches and cook, pressing down with a spatula, for 4-5 minutes per side until edges are crisp and golden brown.
  5. Step 5: Serve the crispy carnitas in warm tortillas or over rice with your favorite toppings.

Frequently asked questions

How long does Crispy Pan-Fried Carnitas with Orange and Bay Leaf take to make?

Total time is about 165 minutes (15 min prep + 150 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 Crispy Pan-Fried Carnitas with Orange and Bay Leaf?

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 Crispy Pan-Fried Carnitas with Orange and Bay Leaf?

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 Crispy Pan-Fried Carnitas with Orange and Bay Leaf for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Crispy Pan-Fried Carnitas with Orange and Bay Leaf?

Mexican pork 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.

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