Slow-Cooked Pork Carnitas with Orange and Chipotle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, slow-cooked pork shoulder infused with bright orange and smoky chipotle flavors, perfect for tacos or burritos. This mexican-inspired cinco de mayo ready in about 200 minutes pairs pork shoulder, orange juice, chipotle peppers in adobo sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.4 (9 ratings) Prep: 20 min Cook: 180 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 3 pounds of pork shoulder cut into 3-inch chunks, then season evenly with 1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 tablespoon ground cumin, and 1 teaspoon dried oregano.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the pork chunks in batches, browning all sides for about 3-4 minutes per batch until golden; transfer browned pork to a plate.
  3. Step 3: In the same pot, add 4 minced garlic cloves and 2 minced chipotle peppers in adobo sauce, sauté for 1 minute until fragrant and aromatic.
  4. Step 4: Return pork to the pot; pour in 1 cup freshly squeezed orange juice and 1/2 cup water, then tuck in 2 bay leaves. Bring to a simmer, cover with a tight-fitting lid, reduce heat to low, and cook gently for 2 1/2 to 3 hours until pork is tender and shreds easily.
  5. Step 5: Remove pork from pot, shred with two forks, then spread on a baking sheet. Broil in the oven for 5 minutes until edges crisp for that signature carnitas texture. Serve immediately in warm tortillas or your preferred dish.

Frequently asked questions

How long does Slow-Cooked Pork Carnitas with Orange and Chipotle take to make?

Total time is about 200 minutes (20 min prep + 180 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 Chipotle?

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 pork shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Pork Carnitas with Orange and Chipotle?

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 Chipotle 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 Chipotle?

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.

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