Slow-Cooked Pork Carnitas with Orange and Cumin
Tender shredded pork shoulder slow-braised in a citrus-cumin marinade, perfect for tacos or as a flavorful main course. This mexican-inspired slow cooker ready in about 260 minutes pairs bone-in and skin-on pork shoulder, orange juice, toasted cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 2 lbs, bone-in and skin-on pork shoulder
- 1/2 cup orange juice
- 1 tsp, toasted cumin seeds
- 4 cloves, minced garlic
- 1, finely chopped onions
- 1 tsp chili powder
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- Step 1: Preheat oven to 325°F. Pat pork dry, rub with olive oil, salt, and chili powder, then sear in a roasting pan for 15 minutes until golden on all sides.
- Step 2: In a bowl, mix orange juice, minced garlic, chopped onions, toasted cumin seeds, and 1/2 tsp salt.
- Step 3: Pour mixture over pork in the pan. Cover tightly with foil.
- Step 4: Slow-cook in oven 4 hours until pork is fork-tender and easily shreds.
- Step 5: Remove pork, rest 10 minutes, then shred with forks (discard fat). Skim fat from cooking juices, return to pan, and simmer 10 minutes until glaze-like.
- Step 6: Toss shredded pork in glaze and serve with warm tortillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Pork Carnitas with Orange and Cumin take to make?
Total time is about 260 minutes (20 min prep + 240 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 Cumin?
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 orange juice from drying out.
Can I substitute ingredients in Slow-Cooked Pork Carnitas with Orange and Cumin?
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 Cumin 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 Cumin?
Mexican slow cooker 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
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 240-minute recipe. Would bump up the spice level though.
