Slow-Cooked Carnitas with Citrus and Cilantro

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

Pork shoulder roasted until fall-apart tender, then crisped for texture, finished with citrus and fresh cilantro. Served with warm tortillas for an easy weeknight dinner. This mexican ready in about 220 minutes pairs Pork shoulder, Ground cumin, Dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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.

★ 4.3 (12 ratings) Prep: 20 min Cook: 200 min Serves 4 Mexican cuisine 490 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. Mix 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp garlic powder, 1.5 tsp salt, and 1/2 tsp black pepper in a small bowl. Rub evenly over 2 lbs trimmed pork shoulder.
  2. Step 2: Place pork in a roasting pan, pour juice of 1 orange and 1 lime over it, and cover tightly with aluminum foil. Roast for 3 hours until pork is very tender and shreds easily with a fork.
  3. Step 3: Remove pork from pan, letting juices drain into a bowl. Shred pork with two forks, then return to pan with reserved juices. Increase oven temperature to 400°F.
  4. Step 4: Uncover pan and roast for 20 minutes until edges are golden and crispy.
  5. Step 5: Stir in 1/4 cup chopped cilantro, then serve warm with 8 warmed corn tortillas.

Frequently asked questions

How long does Slow-Cooked Carnitas with Citrus and Cilantro 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 Slow-Cooked Carnitas with Citrus and Cilantro?

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 Citrus and Cilantro?

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 Citrus and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Citrus and Cilantro?

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.

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