Slow-Cooked Carnitas with Charred Corn Salsa

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

Tender pork shoulder braised until fall-apart tender, served with a smoky corn salsa for a balanced, crowd-pleasing dish. This mexican ready in about 205 minutes pairs pork shoulder, cumin, chili powder 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.

★ 4.6 (12 ratings) Prep: 25 min Cook: 180 min Serves 6 Mexican cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 325°F. Season 2 lbs trimmed pork shoulder with 1 tsp cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp garlic powder, rubbing evenly over all sides.
  2. Step 2: Place pork in a roasting pan and pour 1/2 cup orange juice and 1 cup chicken broth around it.
  3. Step 3: Cover tightly with foil and roast for 3 hours until pork is fork-tender and easily shreds.
  4. Step 4: While pork cooks, heat a skillet over medium-high heat. Add 2 ears corn kernels and cook for 5 minutes until charred in spots.
  5. Step 5: Add 1/2 diced red onion and 1 minced jalapeño to the skillet, cooking for 3 minutes until softened.
  6. Step 6: Stir in 1/4 cup chopped cilantro and 1/4 cup lime juice, cooking for 1 minute until fragrant.
  7. Step 7: Shred the cooked pork with two forks, discarding excess fat. Serve pork over the charred corn salsa with extra cilantro for garnish.

Frequently asked questions

How long does Slow-Cooked Carnitas with Charred Corn Salsa take to make?

Total time is about 205 minutes (25 min prep + 180 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 Slow-Cooked Carnitas with Charred Corn Salsa?

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 pork shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Carnitas with Charred Corn Salsa?

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 Slow-Cooked Carnitas with Charred Corn Salsa 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 Slow-Cooked Carnitas with Charred Corn Salsa?

Mexican mexican 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.

What others are saying

Related recipes