Slow-Cooked Pork Carnitas with Orange and Bay Leaves
Tender, melt-in-your-mouth pork slow-cooked with citrus and spices, then crisped to perfection for authentic carnitas. This mexican-inspired cinco de mayo ready in about 500 minutes pairs pork shoulder, cut into 3-inch chunks, kosher salt, ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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
- 2 lbs pork shoulder, cut into 3-inch chunks
- 1 1/2 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp dried oregano
- 1 tsp ground cumin
- 4 garlic cloves, minced
- 1/2 cup fresh orange juice
- 1/4 cup lime juice
- 2 bay leaves
- 2 tbsp vegetable oil
- 1 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season 2 lbs pork shoulder chunks with 1 1/2 tsp kosher salt, 1 tsp black pepper, 1 tsp dried oregano, and 1 tsp ground cumin, rubbing the spices evenly over all sides.
- Step 2: Place seasoned pork in a slow cooker with 4 minced garlic cloves, 1/2 cup fresh orange juice, 1/4 cup lime juice, 2 bay leaves, and 1 cup water.
- Step 3: Cover and cook on low for 8 hours until pork is very tender and can be shredded easily with forks.
- Step 4: Preheat oven to 425°F. Remove pork from slow cooker, discard bay leaves, and shred pork with two forks.
- Step 5: Spread shredded pork on a rimmed baking sheet and drizzle with 2 tbsp vegetable oil. Roast in the oven for 15-20 minutes, stirring halfway through, until edges are crispy and browned.
Frequently asked questions
How long does Slow-Cooked Pork Carnitas with Orange and Bay Leaves take to make?
Total time is about 500 minutes (20 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 Orange and Bay Leaves?
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 kosher salt from drying out.
Can I substitute ingredients in Slow-Cooked Pork Carnitas with Orange and Bay Leaves?
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 Bay Leaves 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 Bay Leaves?
Mexican cinco de mayo 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
- ★★★★★
The carnitas were incredibly tender and the orange-bay leaf combo was perfect. My family loved it for Cinco de Mayo!
- ★★★★★
So easy to make in the slow cooker! Served with tacos and everyone asked for the recipe.
- ★★★★★
Made this for my wife's birthday. The pork melted in my mouth. A new favorite!
