Slow-Cooked Pork Carnitas with Citrus and Bay Leaves

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

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 recipe, ready in about 320 minutes, pairs pork shoulder, 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.

Ingredients

• 3 lbs, cut into 3-inch chunks pork shoulder
• 1 cup, fresh squeezed orange juice
• 1/4 cup fresh lime juice
• 6 smashed garlic cloves
• 3 whole bay leaves
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp vegetable oil

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

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.