Slow-Cooked Pork Carnitas with Orange and Ancho Chile

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder slow-cooked with aromatic spices, orange juice, and ancho chile, shredded for rich, flavorful carnitas perfect for tacos or burritos. This mexican-inspired pork ready in about 320 minutes pairs cut into 3-inch chunks pork shoulder, fresh squeezed orange juice, minced garlic cloves 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.

★ 4.5 (10 ratings) Prep: 20 min Cook: 300 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a slow cooker, combine 3 lbs pork shoulder chunks with 1 cup fresh squeezed orange juice, 2 torn dried ancho chiles (seeds removed), 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 2 tsp salt, 1 tsp black pepper, 2 bay leaves, and 1 cup water.
  2. Step 2: Stir gently to combine, cover, and cook on low for 8 hours or on high for 4-5 hours until the pork is very tender and easily shredded.
  3. Step 3: Remove pork from slow cooker and shred with two forks, discarding bay leaves and chile pieces.
  4. Step 4: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add shredded pork in batches and cook for 5-7 minutes per batch until the edges crisp up and caramelize, stirring occasionally.
  5. Step 5: Serve warm as taco filling with warm tortillas and your favorite toppings.

Frequently asked questions

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

Total time is about 320 minutes (20 min prep + 300 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 Orange and Ancho 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 fresh squeezed orange juice from drying out.

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

Mexican pork 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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