Slow-Cooked Pork Carnitas with Orange and Bay Leaf

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Juicy, tender pork shoulder slow-cooked with orange juice, garlic, and bay leaves, then crisped under the broiler for irresistible carnitas ideal for tacos or burritos. This Mexican-inspired Cinco de Mayo recipe, ready in about 210 minutes, pairs pork shoulder (boneless), kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 3 lbs, cut into 3-inch chunks pork shoulder (boneless)
• 2 tsp kosher salt
• 1 tsp black pepper
• 5, smashed garlic cloves
• 1 cup, freshly squeezed orange juice
• 2 tbsp fresh lime juice
• 1 tsp dried oregano
• 1 tsp ground cumin
• 3 bay leaves
• 1 cup water
• 2 tbsp, for crisping vegetable oil
• 12, for serving corn tortillas
• 1/2 cup, for garnish chopped white onion
• 1/4 cup, for garnish chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 300°F. In a large Dutch oven, season 3 lbs boneless pork shoulder chunks with 2 tsp kosher salt and 1 tsp black pepper. Add 5 smashed garlic cloves, 1 cup freshly squeezed orange juice, 2 tbsp fresh lime juice, 1 tsp dried oregano, 1 tsp ground cumin, 3 bay leaves, and 1 cup water.
2. Step 2: Cover the pot with a lid and place it in the oven to slow cook for 3 hours until the pork is very tender and easily shredded with a fork.
3. Step 3: Remove the pork pieces from the pot and shred them with two forks, discarding bay leaves and garlic cloves. Reserve 1 cup of the cooking liquid.
4. Step 4: Preheat a large skillet over medium-high heat and add 2 tbsp vegetable oil. Add shredded pork in batches, spreading it in an even layer. Pour a few tablespoons of reserved cooking liquid over the pork and cook for 5 minutes without stirring to develop a crispy crust.
5. Step 5: Stir and continue cooking for another 3-4 minutes until the pork is crispy and caramelized on the edges.
6. Step 6: Serve the carnitas immediately on 12 warmed corn tortillas, topped with 1/2 cup chopped white onion and 1/4 cup chopped fresh cilantro.