Slow-Cooked Pork Carnitas with Corn Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fall-apart tender pork shoulder slow-cooked in citrus-spiced broth, served with a vibrant fresh corn salsa. This mexican-inspired slow cooker ready in about 495 minutes pairs pork shoulder, cumin, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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.

★ 4.0 (14 ratings) Prep: 15 min Cook: 480 min Serves 6 Mexican cuisine 200 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: Rub 1 teaspoon cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 1 teaspoon garlic powder over pork shoulder. Place in slow cooker.
  2. Step 2: Pour 1/2 cup orange juice and 1/4 cup lime juice over pork. Cook on low for 8 hours until pork shreds easily with a fork.
  3. Step 3: While pork cooks, combine 2 cups corn, 1/2 cup diced red onion, 1/4 cup chopped cilantro, and 1 diced jalapeño in a bowl. Stir in 1 tablespoon lime juice and salt to taste.
  4. Step 4: Shred pork with two forks, discarding excess fat. Serve pork with corn salsa and lime wedges.

Frequently asked questions

How long does Slow-Cooked Pork Carnitas with Corn Salsa take to make?

Total time is about 495 minutes (15 min prep + 480 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 Corn Salsa?

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 pork shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Pork Carnitas with Corn Salsa?

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 Corn Salsa 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 Corn Salsa?

Mexican slow cooker 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.

What others are saying

Related recipes