Slow-Cooked Pork Carnitas with Citrus and Chile

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender slow-cooked pork shoulder simmered with orange juice and ancho chile, perfect for flavorful tacos or burritos. This mexican-inspired cinco de mayo ready in about 230 minutes pairs freshly squeezed orange juice, freshly squeezed lime juice, ancho chile powder 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.

Prep: 20 min Cook: 210 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

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

Total time is about 230 minutes (20 min prep + 210 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 Chile?

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 freshly squeezed orange juice from drying out.

Can I substitute ingredients in Slow-Cooked Pork Carnitas with Citrus and Chile?

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 Chile 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 Chile?

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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