Slow-Cooked Mexican Pork Carnitas with Orange and Cumin

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

Tender shredded pork slow-cooked with fragrant cumin and bright orange juice, perfect for tacos or burritos with crisp toppings. This mexican-inspired pork ready in about 495 minutes pairs pork shoulder, cut into chunks, freshly squeezed orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 lbs pork shoulder chunks with 1 cup freshly squeezed orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 1 tbsp salt, and 1 tsp black pepper. Toss well to coat and marinate for at least 1 hour, or overnight in the refrigerator.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Brown the marinated pork pieces in batches for 3-4 minutes per side until all sides have a golden crust. Transfer browned pork to a slow cooker.
  3. Step 3: Add 1 large sliced yellow onion and 2 bay leaves to the slow cooker along with the pork and marinade. Cover and cook on low for 8 hours or on high for 4 hours until pork is very tender and shreds easily.
  4. Step 4: Remove bay leaves and shred the pork with two forks in the slow cooker. Spread the shredded pork in an even layer and increase heat to high. Let it cook uncovered for 20-30 minutes to crisp up the edges, stirring occasionally.
  5. Step 5: Serve the carnitas on warm corn tortillas with chopped 1/4 cup fresh cilantro and your favorite taco toppings.

Frequently asked questions

How long does Slow-Cooked Mexican Pork Carnitas with Orange and Cumin 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 Orange and Cumin?

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 Orange and Cumin?

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 Cumin 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 Cumin?

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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