Slow-Cooked Pork Carnitas with Orange and Mexican Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork slowly braised in citrus and aromatic spices, perfect for filling tacos or burritos with a rich, tangy flavor. This mexican-inspired cinco de mayo ready in about 500 minutes pairs pork shoulder, cut into 2-inch chunks, orange juice, lime juice 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.

★ 4.4 (8 ratings) Prep: 20 min Cook: 480 min Serves 6 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 lbs pork shoulder chunks with 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tbsp salt, and 1 tsp black pepper; toss to coat the pork evenly.
  2. Step 2: Transfer the pork mixture to a slow cooker, add 2 bay leaves and 1/2 cup water, then cover and cook on low for 8 hours until pork is tender and shreds easily.
  3. Step 3: Once cooked, remove the pork from the slow cooker and shred it with two forks, discarding the bay leaves.
  4. Step 4: Spread the shredded pork on a baking sheet and place under a hot broiler for 5 minutes to crisp the edges, turning once halfway through.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
  6. Step 6: Serve the crispy shredded pork on the tortillas with your favorite toppings like diced onion, cilantro, and salsa.

Frequently asked questions

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

Total time is about 500 minutes (20 min prep + 480 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 Mexican Spices?

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 Mexican Spices?

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 Mexican Spices 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 Mexican Spices?

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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