Slow-Cooked Pork Carnitas with Citrus and Chile

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender slow-cooked pork shoulder simmered with orange juice and ancho chile, perfect for flavorful tacos or burritos. This Mexican-inspired Cinco de Mayo recipe, ready in about 230 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

• 3 lbs, trimmed and cut into large chunks pork shoulder
• 1 cup, freshly squeezed orange juice
• 1/4 cup, freshly squeezed lime juice
• 2 tbsp ancho chile powder
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 4, minced garlic cloves
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 medium, sliced yellow onion
• 2 bay leaves
• 1 cup water

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Instructions

1. Step 1: Season 3 lbs pork shoulder chunks with 2 tsp salt, 1 tsp black pepper, 2 tbsp ancho chile powder, 1 tbsp ground cumin, and 1 tbsp dried oregano, rubbing all spices evenly over the meat.
2. Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the pork chunks in batches and sear for 3-4 minutes per side until browned and caramelized, then set aside.
3. Step 3: In the same pot, add 4 minced garlic cloves and 1 sliced medium yellow onion, sauté over medium heat for 3 minutes until fragrant and softened.
4. Step 4: Return the pork to the pot, pour in 1 cup freshly squeezed orange juice, 1/4 cup lime juice, and 1 cup water. Add 2 bay leaves and bring the mixture to a simmer.
5. Step 5: Cover the pot with a tight-fitting lid, reduce heat to low, and cook gently for 3 to 3.5 hours until the pork is tender and shreddable.
6. Step 6: Remove the pork from the pot and shred with two forks. Discard bay leaves. Optionally, spread shredded pork on a baking sheet and broil for 5 minutes to crisp edges before serving.