Slow-Cooked Mexican Pork Carnitas with Orange and Bay Leaf
Tender, slow-cooked pork shoulder infused with orange zest and bay leaves, perfect for tacos or burritos with a citrusy aroma. This mexican-inspired pork ready in about 500 minutes pairs cut into 3-inch chunks pork shoulder, fresh squeezed orange juice, orange zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 fresh squeezed orange juice
- 1 tbsp orange zest
- 5 cloves, smashed garlic cloves
- 2 tsp dried oregano
- 2 leaves bay leaves
- 1 tsp ground cumin
- 2 tsp sea salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1/2 cup water
Instructions
- Step 1: Season 3 lbs pork shoulder chunks with 2 tsp sea salt, 1 tsp black pepper, 2 tsp dried oregano, and 1 tsp ground cumin evenly.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Brown pork chunks in batches for about 3-4 minutes per side until golden crust forms. Transfer browned pork to a slow cooker.
- Step 3: Add 1 cup fresh squeezed orange juice, 1 tbsp orange zest, 5 smashed garlic cloves, and 2 bay leaves to the slow cooker with pork. Pour in 1/2 cup water.
- Step 4: Cover and cook on low for 8 hours or on high for 4 hours until pork is tender and shreds easily.
- Step 5: Remove pork and shred with two forks. To crisp, spread shredded pork on a baking sheet and broil for 5 minutes until edges are crispy.
- Step 6: Serve with warm tortillas, salsa, and fresh cilantro for authentic carnitas tacos.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Mexican Pork Carnitas with Orange and Bay Leaf take to make?
Total time is about 500 minutes (20 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 Orange 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 fresh squeezed orange juice from drying out.
Can I substitute ingredients in Slow-Cooked Mexican Pork Carnitas with Orange 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 Orange 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 Orange 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.
