Slow-Cooked Pork Carnitas with Citrus and Ancho Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender, slow-cooked pork shoulder infused with bright citrus and smoky ancho chili, perfect for tacos or burrito bowls. This mexican-inspired cinco de mayo ready in about 170 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 350 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.

★ 4.2 (11 ratings) Prep: 40 min Cook: 130 min Serves 6 Mexican cuisine 350 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Cut 2 lbs pork shoulder into 3-inch chunks. In a large bowl, combine 1 cup orange juice, 1/4 cup lime juice, 2 tbsp ancho chili powder, 1 tbsp ground cumin, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Add pork chunks and toss to coat, marinating for 30 minutes at room temperature.
  2. Step 2: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Remove pork from marinade (reserve marinade) and brown pork pieces in batches for 3-4 minutes per side until golden and crisp edges form.
  3. Step 3: Return all pork to pot, pour in reserved marinade plus 1/2 cup water and add 2 bay leaves. Bring to a simmer, cover, reduce heat to low, and cook gently for 2 hours until meat is fork-tender and shreds easily.
  4. Step 4: Remove pork from pot and shred with two forks. Spread shredded pork on a baking sheet and broil for 3-5 minutes to crisp edges before serving in warm tortillas or bowls.

Frequently asked questions

How long does Slow-Cooked Pork Carnitas with Citrus and Ancho Chili take to make?

Total time is about 170 minutes (40 min prep + 130 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 Pork Carnitas with Citrus and Ancho Chili?

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 Pork Carnitas with Citrus and Ancho Chili?

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 Pork Carnitas with Citrus and Ancho Chili 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 Pork Carnitas with Citrus and Ancho Chili?

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.

What others are saying

Related recipes