Slow-Cooked Chipotle Pork Carnitas with Fresh Cilantro Lime Salsa

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Tender slow-cooked pork shoulder infused with smoky chipotle peppers, paired with a bright cilantro lime salsa for a perfect Cinco de Mayo feast. This Mexican-inspired Cinco de Mayo recipe, ready in about 440 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

• 2 lbs pork shoulder
• 2 peppers with 2 tbsp sauce chipotle peppers in adobo sauce
• 1/2 cup orange juice
• 1/4 cup lime juice
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 1 medium tomato, finely diced
• 1 small jalapeño, seeded and minced
• 1 tsp honey
• 8 small corn or flour tortillas

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Combine 2 lbs pork shoulder with 2 chipotle peppers chopped along with 2 tbsp adobo sauce, 1/2 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper in a slow cooker. Stir to coat the pork evenly.
2. Step 2: Cover and cook on low for 7-8 hours or on high for 4 hours until the pork is tender and shreds easily.
3. Step 3: While pork cooks, mix 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 1 medium finely diced tomato, 1 small minced jalapeño, 1 tsp honey, and juice of 1 lime in a bowl; season with a pinch of salt to make fresh salsa.
4. Step 4: When pork is done, shred with two forks and toss with 2 tbsp olive oil in a skillet over medium-high heat. Cook for 5-7 minutes, stirring occasionally until edges crisp and caramelize.
5. Step 5: Warm 8 tortillas in a dry skillet or microwave, then serve pork carnitas topped with cilantro lime salsa inside each tortilla.