Sheet Pan Carnitas-Style Pork with Citrus and Cumin

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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.

Tender, oven-roasted pork shoulder infused with citrus juice and cumin, perfect for tacos or rice bowls. This Mexican-inspired pork recipe, ready in about 215 minutes, pairs pork shoulder, cut into 2-inch chunks, orange juice, fresh, lime juice, fresh 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: 20 min Cook: 195 min Serves 6 Mexican cuisine 450 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 lbs pork shoulder, cut into 2-inch chunks
1/2 cup orange juice, fresh
1/4 cup lime juice, fresh
4 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
1 1/2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 medium red onion, sliced into 1/4-inch rings
1/4 cup fresh cilantro, chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 300°F. In a large bowl, combine 2 lbs pork shoulder chunks with 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp olive oil. Toss well to coat.
Step 2: Spread the pork evenly on a large rimmed sheet pan. Scatter 1 sliced medium red onion rings around the pork.
Step 3: Cover the sheet pan tightly with foil and roast in the preheated oven for 3 hours until the pork is tender and easily shredded with a fork.
Step 4: Remove foil and increase oven temperature to 425°F. Roast uncovered for 15 minutes, turning the pork pieces halfway, until edges are crispy and caramelized.
Step 5: Remove from oven and toss pork with 1/4 cup chopped fresh cilantro before serving as carnitas tacos or over rice.