Slow-Cooked Pork Carnitas with Roasted Chile Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender slow-cooked pork shoulder simmered in aromatic spices and finished with a smoky roasted chile salsa for a robust Mexican flavor. This mexican-inspired cinco de mayo ready in about 500 minutes pairs 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 430 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.

★ 4.6 (8 ratings) Prep: 20 min Cook: 480 min Serves 6 Mexican cuisine 430 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Place 3 dried ancho chiles on a baking sheet and toast for 2-3 minutes until fragrant but not burnt; transfer to a bowl and cover with hot water to soak for 15 minutes.
  2. Step 2: In a slow cooker, combine 2 lbs pork shoulder, 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tbsp ground cumin, 2 tsp dried oregano, 1 1/2 tsp salt, 1 tsp black pepper, and 1 medium quartered yellow onion; cook on low for 8 hours until pork is very tender.
  3. Step 3: Meanwhile, place 3 roma tomatoes and 1 stemmed and seeded jalapeño on a baking sheet; roast in the 375°F oven for 20 minutes until skins blister; peel tomatoes and transfer with jalapeño to a blender.
  4. Step 4: Drain soaked ancho chiles, removing stems and seeds, and add to blender along with 1/4 cup fresh cilantro leaves and 2 tbsp olive oil; blend until smooth to create roasted chile salsa.
  5. Step 5: When pork is done, shred it with two forks in the slow cooker and mix with cooking juices; serve topped with the roasted chile salsa.

Frequently asked questions

How long does Slow-Cooked Pork Carnitas with Roasted Chile Salsa 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 Roasted Chile Salsa?

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 Roasted Chile Salsa?

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 Roasted Chile Salsa 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 Roasted Chile Salsa?

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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