Slow-Cooked Pork Carnitas with Citrus and Bay Leaves

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

Tender, juicy pork shoulder slowly cooked with orange juice, lime, and aromatic bay leaves to create rich, flavorful carnitas perfect for tacos or burritos. This mexican-inspired cinco de mayo ready in about 320 minutes pairs cut into 3-inch chunks pork shoulder, fresh squeezed orange juice, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, 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: 20 min Cook: 300 min Serves 8 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 1 tbsp ground cumin, 2 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Toss 3 lbs cut pork shoulder chunks in the spice mix until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large heavy skillet over medium-high heat. Brown the pork chunks in batches for 4-5 minutes per side until golden brown, then transfer to a slow cooker.
  3. Step 3: Add 1 cup fresh squeezed orange juice, 1/4 cup fresh lime juice, 6 smashed garlic cloves, and 3 whole bay leaves to the slow cooker with the pork.
  4. Step 4: Cover and cook on low for 8 hours or on high for 4 hours until the pork is tender enough to shred easily with two forks.
  5. Step 5: Remove pork from slow cooker, shred using two forks, then spread on a baking sheet and broil in the oven for 5-7 minutes until the edges are crispy for traditional carnitas texture.

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Frequently asked questions

How long does Slow-Cooked Pork Carnitas with Citrus and Bay Leaves take to make?

Total time is about 320 minutes (20 min prep + 300 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 Bay Leaves?

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 Pork Carnitas with Citrus and Bay Leaves?

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 Bay Leaves for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Bay Leaves?

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.

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