Sheet Pan Mexican-Style Pork Carnitas with Roasted Vegetables

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

Tender shredded pork shoulder slow-roasted with Mexican spices on a sheet pan, served with roasted peppers and onions. This mexican-inspired pork ready in about 220 minutes pairs pork shoulder, cut into 2-inch chunks, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 200 min Serves 6 Mexican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. In a small bowl, combine 2 tbsp olive oil, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano, 1 tsp ground coriander, 1 1/2 tsp salt, and 1 tsp black pepper to form a spice rub.
  2. Step 2: Toss 3 lbs pork shoulder chunks in the spice rub, coating evenly, then spread on a large rimmed sheet pan.
  3. Step 3: Scatter 2 sliced medium red bell peppers and 1 large sliced yellow onion around the pork. Pour 1/2 cup orange juice and 1/4 cup lime juice evenly over everything.
  4. Step 4: Cover sheet pan tightly with foil and roast for 3 hours, until pork is tender and shreds easily.
  5. Step 5: Increase oven temperature to 425°F, remove foil, and roast for an additional 20 minutes to crisp the edges.
  6. Step 6: Remove from oven, shred the pork with two forks, mix with roasted vegetables, and sprinkle 1/4 cup chopped fresh cilantro on top before serving.

Frequently asked questions

How long does Sheet Pan Mexican-Style Pork Carnitas with Roasted Vegetables take to make?

Total time is about 220 minutes (20 min prep + 200 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 Sheet Pan Mexican-Style Pork Carnitas with Roasted Vegetables?

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 olive oil from drying out.

Can I substitute ingredients in Sheet Pan Mexican-Style Pork Carnitas with Roasted Vegetables?

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 Sheet Pan Mexican-Style Pork Carnitas with Roasted Vegetables 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 Sheet Pan Mexican-Style Pork Carnitas with Roasted Vegetables?

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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