Slow-Cooked Chipotle Pork Carnitas Tacos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender, slow-cooked pork shoulder infused with smoky chipotle peppers and citrus, served in warm corn tortillas with fresh garnishes. This mexican-inspired cinco de mayo ready in about 375 minutes turns cut into large 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 380 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

• 2 lbs, cut into large 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 cloves, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 medium, sliced yellow onion
• 12 small corn tortillas
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced white onion
• for serving lime wedges

Instructions

1. Step 1: Pat dry 2 lbs pork shoulder chunks and season evenly with 1 1/2 tsp salt, 1 tsp black pepper, 1 tbsp ground cumin, and 1 tsp dried oregano. Set aside.
2. Step 2: In a large skillet over medium-high heat, heat 2 tbsp vegetable oil until shimmering. Add 1 medium sliced yellow onion and sauté for 3-4 minutes until translucent.
3. Step 3: Add seasoned pork shoulder to the skillet and sear on all sides until browned, about 5-6 minutes.
4. Step 4: Transfer pork and onions to a slow cooker. Add 2 minced chipotle peppers in adobo sauce, 4 minced garlic cloves, 1 cup fresh orange juice, and 1/4 cup fresh lime juice.
5. Step 5: Cook on low for 6-8 hours or on high for 4 hours, until pork is very tender and shreds easily.
6. Step 6: Remove pork from slow cooker and shred using two forks. Return shredded pork to slow cooker and stir to combine with juices for 5 minutes.
7. Step 7: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
8. Step 8: Assemble tacos by dividing shredded pork evenly among tortillas. Top each with 1/4 cup diced white onion and 1 tbsp chopped fresh cilantro.
9. Step 9: Serve tacos with lime wedges for squeezing over the top.