Slow-Cooked Mexican Pork Carnitas with Citrus and Bay Leaf

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 drafted and published.

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 recipe, 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

3 lbs, cut into 3-inch chunks pork shoulder
2 tsp salt
1 tsp black pepper
1 tsp ground cumin
1 tsp dried oregano
3 whole bay leaves
1 cup, fresh orange juice
1/4 cup, fresh lime juice
4, smashed garlic cloves
1 large, quartered yellow onion
2 tbsp vegetable oil

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Instructions

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.
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.
Step 3: Cover and cook on low for 8 hours until the pork is very tender and shreds easily with a fork.
Step 4: Remove the pork pieces from the slow cooker and shred with two forks, discarding bay leaves and onion.
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.
Step 6: Serve immediately with warm tortillas and your favorite toppings.