Slow-Cooked Pork Carnitas with Cilantro Lime Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender slow-cooked pork shoulder seasoned with warm spices served with a refreshing cilantro lime slaw for a perfect Cinco de Mayo feast. This mexican-inspired cinco de mayo ready in about 500 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

• 2 lbs pork shoulder
• 1 cup orange juice
• 1/4 cup lime juice
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 3 cups green cabbage, shredded
• 1/2 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• 1/2 cup plain Greek yogurt
• 1 tbsp honey
• 1 tsp lime zest
• 8 corn tortillas

Instructions

1. Step 1: Combine 2 lbs pork shoulder, 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper in a slow cooker. Cook on low for 8 hours until the pork is tender and shreds easily.
2. Step 2: After cooking, remove the pork and shred it with two forks. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the shredded pork and cook for 5 minutes, stirring occasionally, until edges get crispy and caramelized.
3. Step 3: In a medium bowl, toss 3 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, and 1/4 cup thinly sliced red onion. In a small bowl, whisk together 1/2 cup plain Greek yogurt, 1 tbsp honey, and 1 tsp lime zest until smooth.
4. Step 4: Pour the yogurt dressing over the cabbage mixture and toss until evenly coated to make the cilantro lime slaw.
5. Step 5: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable.
6. Step 6: Serve the crispy pork carnitas spooned into warm tortillas topped with cilantro lime slaw for a vibrant and satisfying Cinco de Mayo meal.