Slow-Cooked Chipotle Pork Carnitas with Fresh Pico de Gallo

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Tender slow-cooked pork shoulder infused with smoky chipotle and served with a bright, fresh pico de gallo for a perfect Cinco de Mayo feast. This Mexican-inspired Cinco de Mayo recipe, ready in about 260 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, cut into 3-inch chunks pork shoulder
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 cup orange juice
• 1/4 cup fresh lime juice
• 4, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 medium, diced white onion
• 3 medium, diced tomatoes
• 1, seeded and minced jalapeño
• 1/2 cup chopped fresh cilantro
• 12 small corn tortillas

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

Instructions

1. Step 1: Preheat a large skillet over medium-high heat and add 2 tbsp olive oil. Brown 3 lbs pork shoulder chunks in batches for 3-4 minutes per side until golden and caramelized.
2. Step 2: Transfer browned pork to a slow cooker and add 2 chopped chipotle peppers in adobo sauce, 1 cup orange juice, 1/4 cup fresh lime juice, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 1 tbsp salt, and 1 tsp black pepper. Stir to combine.
3. Step 3: Cook on low for 8 hours or on high for 4 hours until the pork is very tender and shreds easily.
4. Step 4: Meanwhile, prepare the pico de gallo by mixing 1 medium diced white onion, 3 diced tomatoes, 1 seeded and minced jalapeño, and 1/2 cup chopped fresh cilantro. Season with a pinch of salt and let rest.
5. Step 5: When pork is ready, shred it with two forks directly in the slow cooker, mixing with the cooking juices for moisture.
6. Step 6: Warm 12 corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable and slightly charred.
7. Step 7: Serve shredded chipotle pork carnitas on warm tortillas topped with fresh pico de gallo for a festive Cinco de Mayo meal.