Slow-Cooked Chipotle Pork Carnitas with Citrus Salsa

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Tender pork shoulder slow-cooked with chipotle peppers and Mexican spices, finished with a zesty citrus salsa for a perfect Cinco de Mayo feast. This Mexican-inspired Cinco de Mayo recipe, ready in about 500 minutes, pairs pork shoulder, chipotle peppers in adobo sauce, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 pork shoulder
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 cup orange juice
• 1/4 cup lime juice
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 small, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 1/2 cup grapefruit segments
• 1 small, seeded and minced jalapeño

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Instructions

1. Step 1: Rub 3 lbs pork shoulder with 1 tbsp salt, 1 tsp black pepper, 2 tsp ground cumin, 1 tsp dried oregano, and 4 minced garlic cloves, ensuring an even coating.
2. Step 2: Place the pork shoulder in a slow cooker and add 2 chopped chipotle peppers in adobo sauce, 1 cup orange juice, and 1/4 cup lime juice. Cover and cook on low for 8 hours until the pork is tender and easily shredded.
3. Step 3: While the pork cooks, combine 1 small finely chopped red onion, 1/4 cup chopped fresh cilantro, 1/2 cup grapefruit segments, and 1 minced jalapeño in a bowl to make the citrus salsa. Refrigerate until ready to serve.
4. Step 4: Once pork is cooked, shred it using two forks and mix with the cooking juices to keep it moist and flavorful.
5. Step 5: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shredded pork in batches and sear for 3-4 minutes per side until edges are crispy and caramelized.
6. Step 6: Serve the crispy pork carnitas topped with the fresh citrus salsa, accompanied by warm corn tortillas or rice.