Slow-Cooked Chipotle Pork Carnitas

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender, smoky pork carnitas simmered with chipotle peppers and citrus for a flavorful Cinco de Mayo centerpiece. This Mexican Cinco de Mayo recipe, ready in about 200 minutes, pairs pork shoulder, chipotle peppers in adobo sauce, and orange juice for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 3 lbs pork shoulder, cut into 3-inch chunks
• 2 chipotle peppers in adobo sauce, minced
• 1 cup orange juice, fresh squeezed
• 1/4 cup lime juice, fresh squeezed
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 large yellow onion, sliced
• 2 bay leaves
• 1 cup water

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Instructions

1. Step 1: In a large bowl, combine 3 lbs pork shoulder chunks with 2 minced chipotle peppers, 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Toss to coat evenly and marinate for 30 minutes at room temperature.
2. Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1 large sliced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
3. Step 3: Add the marinated pork chunks with all the marinade, 2 bay leaves, and 1 cup water to the pot. Bring to a simmer, then reduce heat to low, cover, and cook gently for 2.5 hours, stirring occasionally, until the pork is very tender and shreds easily.
4. Step 4: Remove the pork from the pot, shred with two forks, and discard bay leaves. Increase heat to medium-high and reduce the cooking liquid for 10 minutes until slightly thickened.
5. Step 5: Return shredded pork to the pot and sauté uncovered for 10 minutes, stirring occasionally, until the edges crisp up and pork absorbs the smoky citrus sauce. Serve immediately with warm tortillas and your favorite toppings.