Slow-Cooked Mexican Pork Carnitas with Citrus and Bay Leaf

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

Tender, flavorful pork slow-cooked with orange and lime juices and aromatic bay leaves, then crisped for a perfect carnitas filling. This mexican-inspired pork ready in about 495 minutes pairs pork shoulder, salt, black pepper 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.

Prep: 15 min Cook: 480 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 3 lbs pork shoulder chunks with 2 tsp salt, 1 tsp black pepper, 1 tsp ground cumin, and 1 tsp dried oregano; rub spices evenly over all sides.
  2. Step 2: Place the pork in a slow cooker with 3 bay leaves, 1 cup fresh orange juice, 1/4 cup fresh lime juice, 4 smashed garlic cloves, and 1 large quartered yellow onion.
  3. Step 3: Cover and cook on low for 8 hours until the pork is very tender and shreds easily with a fork.
  4. Step 4: Remove the pork pieces from the slow cooker and shred with two forks, discarding bay leaves and onion.
  5. Step 5: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat, add shredded pork in batches, and cook for 4-5 minutes per batch until the edges are crisp and caramelized.
  6. Step 6: Serve immediately with warm tortillas and your favorite toppings.

Frequently asked questions

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

Total time is about 495 minutes (15 min prep + 480 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 Bay Leaf?

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 Bay Leaf?

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 Bay Leaf 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 Bay Leaf?

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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