Slow-Cooked Pork Carnitas with Orange and Bay Leaves

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Tender, melt-in-your-mouth pork slow-cooked with citrus and spices, then crisped to perfection for authentic carnitas. This Mexican Cinco de Mayo recipe, ready in about 500 minutes, pairs pork shoulder, cut into 3-inch chunks, kosher salt, and ground black pepper for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. Step 3: Cover and cook on low for 8 hours until pork is very tender and can be shredded easily with forks.
4. Step 4: Preheat oven to 425°F. Remove pork from slow cooker, discard bay leaves, and shred pork with two forks.
5. 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.