Slow-Cooked Mexican Pork Carnitas with Citrus and Bay Leaves
Tender, juicy pork carnitas slow-cooked with bright orange and lime juices and aromatic bay leaves, perfect for tacos or burritos. This mexican-inspired cinco de mayo ready in about 200 minutes pairs cut into 3-inch chunks pork shoulder, freshly squeezed orange juice, freshly squeezed lime 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
- 1 cup, freshly squeezed orange juice
- 1/4 cup, freshly squeezed lime juice
- 4, minced garlic cloves
- 3 whole bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 cup water
Instructions
- Step 1: In a large mixing bowl, combine 3 lbs pork shoulder chunks with 1 tbsp salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp dried oregano, and 4 minced garlic cloves. Toss to coat evenly.
- Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the pork chunks in batches, browning them on all sides for about 3-4 minutes per batch until golden brown. Remove and set aside.
- Step 3: Return all browned pork to the pot, then pour in 1 cup freshly squeezed orange juice, 1/4 cup lime juice, and 1 cup water. Add 3 whole bay leaves.
- Step 4: Bring the liquid to a simmer, then reduce heat to low. Cover the pot tightly and cook for 2.5 to 3 hours until the pork is tender and easily shredded with a fork.
- Step 5: Remove the pork from the pot and shred using two forks. Discard bay leaves. Optionally, spread shredded pork on a baking sheet and broil for 5 minutes to crisp edges before serving.
Frequently asked questions
How long does Slow-Cooked Mexican Pork Carnitas with Citrus and Bay Leaves take to make?
Total time is about 200 minutes (20 min prep + 180 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 Leaves?
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 freshly squeezed orange juice from drying out.
Can I substitute ingredients in Slow-Cooked Mexican Pork Carnitas with Citrus and Bay Leaves?
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 Leaves 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 Leaves?
Mexican cinco de mayo 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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