Slow-Cooked Mexican Pork Carnitas with Citrus and Ancho Chile

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, slow-cooked pork shoulder infused with bright citrus and smoky ancho chile, perfect for flavorful tacos or burritos. This mexican-inspired pork ready in about 510 minutes pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 495 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim excess fat from 3 lbs pork shoulder and cut into 3-inch chunks. Rub the pork evenly with 2 tsp kosher salt, 1 tsp black pepper, 2 tbsp ancho chile powder, and 1 tbsp ground cumin.
  2. Step 2: Place the pork chunks into a slow cooker with 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, and 1 medium quartered yellow onion. Add 2 bay leaves.
  3. Step 3: Cook on low for 8 hours until pork is very tender and shreds easily with a fork.
  4. Step 4: Preheat oven to 425°F. Remove pork from slow cooker and shred with two forks, discarding bay leaves and onion.
  5. Step 5: Spread shredded pork on a baking sheet, drizzle with 2 tbsp vegetable oil, and roast for 15 minutes until edges are crisp and caramelized, turning halfway through.

Frequently asked questions

How long does Slow-Cooked Mexican Pork Carnitas with Citrus and Ancho Chile take to make?

Total time is about 510 minutes (15 min prep + 495 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Mexican Pork Carnitas with Citrus and Ancho Chile?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Mexican Pork Carnitas with Citrus and Ancho Chile?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Mexican Pork Carnitas with Citrus and Ancho Chile for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Mexican Pork Carnitas with Citrus and Ancho Chile?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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