Pan-Seared Carnitas with Orange and Cinnamon Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared pork carnitas finished with a sweet and aromatic orange-cinnamon glaze that enhances the rich pork flavor. This Mexican-inspired pork recipe, ready in about 40 minutes, pairs pork shoulder, cut into 1-inch cubes, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 lbs cubed pork shoulder with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, and 1 tsp dried oregano; toss to coat evenly.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add seasoned pork cubes and cook for 8-10 minutes, stirring occasionally, until browned on all sides and crispy edges develop.
  3. Step 3: Remove pork and set aside. In the same skillet, add 3 minced garlic cloves and 1 diced medium yellow onion; sauté for 3-4 minutes until translucent and fragrant.
  4. Step 4: Return pork to skillet, add 1/2 cup fresh orange juice and 1 whole cinnamon stick. Reduce heat to medium-low and simmer uncovered for 10 minutes until glaze thickens slightly and coats the pork.
  5. Step 5: Remove cinnamon stick and warm 8 corn tortillas in a dry skillet for 30 seconds each side.
  6. Step 6: Serve carnitas topped with 1/4 cup chopped fresh cilantro in warm tortillas for a bright and savory dish.

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