Slow-Cooked Mexican Pork Carnitas with Citrus and Spices
Tender slow-cooked pork shoulder infused with bright citrus and warming Mexican spices, perfect for tacos or burritos. This mexican-inspired pork ready in about 255 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 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 pork shoulder
- 1 cup orange juice
- 1/4 cup lime juice
- 4 cloves garlic cloves
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 2 leaves bay leaves
- 2 tbsp vegetable oil
- 1 cup water
Instructions
- Step 1: Preheat your oven to 300°F. Pat dry 3 lbs pork shoulder and season thoroughly with 2 tsp salt, 1 tsp black pepper, 2 tsp ground cumin, and 1 tsp dried oregano. Mince 4 garlic cloves and rub them over the pork.
- Step 2: Place the pork in a Dutch oven or deep oven-safe pot. Add 1 cup orange juice, 1/4 cup lime juice, 1 cup water, and 2 bay leaves around the pork.
- Step 3: Cover tightly and cook in the oven for 3.5 to 4 hours until the pork is very tender and shreds easily.
- Step 4: Remove the pork and shred it with two forks. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat, then add the shredded pork, cooking for 8-10 minutes until edges are crispy and caramelized, stirring occasionally.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Mexican Pork Carnitas with Citrus and Spices take to make?
Total time is about 255 minutes (15 min prep + 240 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 Spices?
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 Spices?
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 Spices 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 Spices?
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.
