Slow-Cooked Pork Carnitas with Citrus and Spices

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender and flavorful pork carnitas slow-cooked with orange juice and Mexican spices, perfect for tacos or burritos. This Mexican-inspired Cinco de Mayo recipe, ready in about 515 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.

Prep: 15 min Cook: 500 min Serves 6 Mexican cuisine 450 cal/serving

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Ingredients

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

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Instructions

Step 1: Combine 3 lbs pork shoulder chunks with 1 cup fresh orange juice, 1/4 cup fresh lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 2 tsp salt, 1 tsp black pepper, and 2 bay leaves in a slow cooker; pour in 1 cup water and stir to coat the pork evenly.
Step 2: Cover and cook on low for 8 hours, until pork is very tender and shreds easily with a fork.
Step 3: Preheat oven to 425°F. Remove pork from slow cooker, discard bay leaves, and shred pork using two forks.
Step 4: Spread shredded pork evenly on a rimmed baking sheet, drizzle 2 tbsp vegetable oil over the top, and roast in the oven for 15-20 minutes until the edges become crispy and golden, stirring halfway through for even crisping.
Step 5: Serve immediately in warm tortillas with your favorite toppings.