Slow-Cooked Chipotle Pork Carnitas

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired cinco de mayo ready in about 200 minutes turns cut into 3-inch chunks pork shoulder, fresh squeezed orange juice, fresh squeezed lime juice into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 450 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

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

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.