Slow-Cooked Pork Carnitas with Citrus and Cilantro
Shredded pork shoulder simmered with citrus and spices until tender enough to pull apart, served with fresh cilantro. This Mexican-inspired slow-cooker recipe, ready in about 495 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 220 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
- 1.5 lbs, trimmed of excess fat pork shoulder
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 cup, chopped fresh cilantro
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place 1.5 lbs trimmed pork shoulder in a slow cooker. Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 1 tsp cumin, 1/2 tsp garlic powder, and 1 tsp salt. Pour over pork, ensuring it's mostly covered.
- Step 2: Cook on LOW for 8 hours until pork is fork-tender and easily shreds.
- Step 3: Remove pork from slow cooker; discard fat. Shred meat using two forks, returning juices to the pot. Stir in 1/4 cup chopped fresh cilantro and cook on LOW for 10 more minutes to meld flavors.
