Slow-Cooked Pork Carnitas with Orange and Cinnamon
Tender pork shoulder slow-cooked with citrus zest and warm spices, then crisped for perfect taco filling with a bright, aromatic finish. This mexican ready in about 155 minutes pairs pork shoulder, orange, cinnamon stick 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.
Ingredients
- 3 lb, trimmed and cut into 1-inch cubes pork shoulder
- 1 large, zest and juice orange
- 1 cinnamon stick
- 1, quartered onion
- 4 cloves garlic
- 2 tbsp vegetable oil
- 1 tsp dried oregano
- 1/2 tsp cumin
- 1/4 tsp black pepper
- to taste salt
- 1/2 cup chicken broth
- 1/4 cup lime juice
- 2 tbsp, chopped cilantro
- 8 corn tortillas
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add pork cubes and brown for 8 minutes, stirring occasionally.
- Step 2: Add 1 large orange zest, 1 onion, 4 garlic cloves, 1 cinnamon stick, 1 tsp dried oregano, 1/2 tsp cumin, 1/4 tsp black pepper, and salt to taste. Stir to combine.
- Step 3: Pour in 1/2 cup chicken broth, cover, and simmer 2 hours on low heat until pork is tender.
- Step 4: Remove pork and shred with forks. Return to pot, stir in 1/4 cup lime juice, and cook uncovered 15 minutes until sauce thickens and pork crisps slightly.
- Step 5: Serve carnitas on warm corn tortillas, topped with 2 tbsp chopped cilantro.
Frequently asked questions
How long does Slow-Cooked Pork Carnitas with Orange and Cinnamon take to make?
Total time is about 155 minutes (20 min prep + 135 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 Cinnamon?
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 Cinnamon?
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 Cinnamon 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 Cinnamon?
Mexican mexican 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
- ★★★★★
Loved the citrusy twist! My family devoured it.
- ★★★★★
Perfect for a weeknight dinner - so tender and flavorful.
- ★★★★☆
Tasted great, but the cinnamon was a bit overpowering for my taste.
