Slow-Cooked Carnitas with Orange Juice and Cumin

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Shredded pork shoulder braised low and slow with citrus and spices, yielding tender, juicy meat with a bright, aromatic finish. This Mexican-inspired pork recipe, ready in about 23 minutes, brings together pork shoulder, orange juice, cumin for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 310 calories and feeds 6, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. 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.

Ingredients

• 2 lb, trimmed of excess fat pork shoulder
• 1/2 cup orange juice
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp orange zest

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Instructions

1. Step 1: Place pork shoulder in a slow cooker. Whisk orange juice, cumin, garlic powder, salt, and pepper in a bowl. Pour over pork, ensuring it's mostly submerged.
2. Step 2: Cook on low for 8 hours until pork pulls apart easily with a fork. Remove pork and shred with two forks, reserving 1 cup cooking liquid.
3. Step 3: Return shredded pork to slow cooker with reserved liquid. Simmer uncovered on high for 30 minutes until liquid thickens slightly and coats meat.
4. Step 4: Stir in orange zest until evenly distributed. Serve with warm corn tortillas and pickled onions.