Slow-Cooked Pork Carnitas with Citrus and Cumin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Shredded pork shoulder simmered until fork-tender, then crisped for a perfect balance of moist and crunchy textures. This mexican-inspired pork ready in about 175 minutes pairs pork shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 pork shoulder
• 2 tbsp olive oil
• 1 large, diced onion
• 4 cloves, minced garlic
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup water

Instructions

1. Step 1: Preheat oven to 325°F. Pat 1.5 lbs pork shoulder dry, season with 1/2 tsp salt and 1/4 tsp black pepper, then sear in 2 tbsp olive oil in an oven-safe skillet for 5 minutes until golden on all sides.
2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the skillet, cooking for 3 minutes until softened.
3. Step 3: Pour in 1/2 cup orange juice, 1/4 cup lime juice, 1 tbsp ground cumin, 1 tsp dried oregano, and 1/4 cup water, stirring to deglaze the pan.
4. Step 4: Cover the skillet tightly, transfer to the oven, and cook for 2.5 hours until pork pulls apart easily. Shred the pork with two forks, discard fat, then return to skillet uncovered to crisp edges for 10 minutes over medium heat, stirring occasionally.