Slow-Cooked Pork Carnitas with Orange and Chile

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender, slow-cooked pork shoulder infused with citrus and smoky chile flavors, perfect for tacos or burritos. This Mexican-inspired Cinco de Mayo recipe, ready in about 500 minutes, pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, 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.

Prep: 20 min Cook: 480 min Serves 8 Mexican cuisine 350 cal/serving

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Ingredients

3 pounds pork shoulder
1 cup orange juice
1/4 cup lime juice
2 tbsp dried ancho chile powder
1 tbsp ground cumin
4 cloves minced garlic
2 tsp kosher salt
1 tsp black pepper
2 tbsp vegetable oil
1/4 cup chopped fresh cilantro
1/2 cup finely chopped white onion

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Instructions

Step 1: Cut 3 pounds pork shoulder into large chunks and season with 2 tsp kosher salt, 1 tsp black pepper, 2 tbsp dried ancho chile powder, and 1 tbsp ground cumin, rubbing the spices evenly over the meat.
Step 2: In a large slow cooker, combine the seasoned pork chunks with 1 cup orange juice, 1/4 cup lime juice, and 4 minced garlic cloves. Cover and cook on low for 8 hours until the pork is fork-tender and easily shredded.
Step 3: Remove the pork from the slow cooker and shred with two forks, discarding any large chunks of fat. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
Step 4: Add the shredded pork to the skillet and sauté for 5-7 minutes, stirring occasionally, until the edges become crispy and caramelized.
Step 5: Stir in 1/4 cup chopped fresh cilantro and 1/2 cup finely chopped white onion, cooking for another minute until fragrant. Serve warm in tortillas or over rice.