Seared Pork Carnitas with Orange and Ancho Chile

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender pork shoulder slow-cooked with sweet orange and smoky ancho chile, then seared to crisp perfection for rich carnitas bursting with flavor. This Mexican Cinco de Mayo recipe, ready in about 495 minutes, pairs pork shoulder, orange juice, and ancho chile powder for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch chunks
• 1 cup orange juice, fresh squeezed
• 2 tbsp ancho chile powder
• 1 tbsp ground cumin
• 4 garlic cloves, minced
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp vegetable oil
• 1 large yellow onion, quartered
• 2 bay leaves
• 1 cup water

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Instructions

1. Step 1: In a large bowl, toss 2 lbs pork shoulder chunks with 2 tbsp ancho chile powder, 1 tbsp ground cumin, 4 minced garlic cloves, 2 tsp kosher salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Place seasoned pork, 1 large quartered yellow onion, 2 bay leaves, 1 cup fresh orange juice, and 1 cup water into a slow cooker. Cover and cook on low for 8 hours until pork is very tender.
3. Step 3: Remove pork from slow cooker and shred with two forks, discarding bay leaves and onion.
4. Step 4: Heat 3 tbsp vegetable oil in a large heavy skillet over medium-high heat. Add shredded pork in batches, pressing down and searing for 3-4 minutes per side until edges are crisp and caramelized.
5. Step 5: Serve carnitas with warm tortillas, fresh salsa, and lime wedges for a festive Cinco de Mayo dinner.