Pan-Roasted Pork Carnitas with Orange and Cinnamon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy pan-roasted pork shoulder braised with citrus and warm spices, perfect for authentic Mexican carnitas tacos. This mexican-inspired cinco de mayo ready in about 100 minutes pairs orange juice, fresh squeezed, tablespoons lime juice, fresh squeezed, teaspoon ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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: 40 min Cook: 60 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 pounds 1-inch cubed pork shoulder with 1/2 cup fresh squeezed orange juice, 2 tablespoons fresh lime juice, 4 minced garlic cloves, 1 teaspoon ground cinnamon, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Mix well and marinate for 30 minutes at room temperature.
  2. Step 2: Heat 3 tablespoons vegetable oil in a large heavy skillet over medium-high heat. Add the pork cubes in a single layer, reserving the marinade. Brown the pork on all sides for about 8 minutes until golden and crisp.
  3. Step 3: Pour reserved marinade and 1/2 cup water into the skillet, reduce heat to medium-low, cover, and simmer for 45 minutes until the pork is tender and the liquid mostly evaporated.
  4. Step 4: Remove the lid and increase heat to medium-high. Cook uncovered for 5-7 minutes, stirring occasionally, until the pork is crispy on the edges and caramelized.

Frequently asked questions

How long does Pan-Roasted Pork Carnitas with Orange and Cinnamon take to make?

Total time is about 100 minutes (40 min prep + 60 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 Pan-Roasted Pork Carnitas with Orange and Cinnamon?

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 orange juice, fresh squeezed from drying out.

Can I substitute ingredients in Pan-Roasted Pork Carnitas with Orange and Cinnamon?

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 Pan-Roasted Pork Carnitas with Orange and Cinnamon for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Pan-Roasted Pork Carnitas with Orange and Cinnamon?

Mexican cinco de mayo 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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