Slow-Cooked Pork Carnitas with Orange and Chile

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender, slow-cooked pork shoulder infused with citrus and smoky chile flavors, perfect for tacos or burritos. This mexican-inspired cinco de mayo ready in about 500 minutes pairs pounds 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.

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

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Add the shredded pork to the skillet and sauté for 5-7 minutes, stirring occasionally, until the edges become crispy and caramelized.
5. 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.