Slow-Cooked Chipotle Pork Carnitas with Orange and Cumin

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork carnitas slow-cooked with smoky chipotle peppers, fresh orange juice, and aromatic cumin, perfect for tacos or burritos. This Mexican-inspired Cinco de Mayo recipe, ready in about 200 minutes, pairs pork shoulder, cut into 2-inch chunks, orange juice, freshly squeezed, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, 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.

Prep: 20 min Cook: 180 min Serves 8 Mexican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 3 lbs pork shoulder chunks with 2 chopped chipotle peppers in adobo sauce, 1 cup freshly squeezed orange juice, 2 tsp ground cumin, 4 minced garlic cloves, 1 tbsp salt, and 1 tsp black pepper. Toss until pork is evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the marinated pork in batches and sear until browned on all sides, about 3-4 minutes per batch.
  3. Step 3: Return all browned pork to the pot, add 1 cup water and 2 bay leaves, then cover and reduce heat to low. Simmer gently for 2.5 to 3 hours, stirring occasionally, until pork is fork-tender and shreds easily.
  4. Step 4: Remove bay leaves, shred the pork with two forks, and spread it out on a baking sheet. Optional: broil for 5 minutes to crisp edges before serving in tortillas or bowls.

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