Slow-Cooked Pork Carnitas with Toasted Cumin and Orange
Tender, slow-cooked pork shoulder infused with toasted cumin and bright orange zest, perfect for filling tacos or burritos. This mexican-inspired cinco de mayo ready in about 205 minutes pairs cut into 3-inch chunks pork shoulder, orange zest, fresh orange 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. 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 lbs, cut into 3-inch chunks pork shoulder
- 1 tbsp orange zest
- 1/2 cup fresh orange juice
- 4, minced garlic cloves
- 1 tbsp, toasted ground cumin
- 1 tsp dried oregano
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 large, thinly sliced yellow onion
- 2 bay leaves
- 1 cup water
Instructions
- Step 1: Preheat a dry skillet over medium heat and add 1 tbsp ground cumin, toasting for 1-2 minutes until fragrant and slightly darker; set aside.
- Step 2: Combine 3 lbs pork shoulder chunks with 1 tbsp toasted cumin, 1 tbsp salt, 1 tsp black pepper, 1 tsp dried oregano, 4 minced garlic cloves, 1 tbsp orange zest, and 1/2 cup fresh orange juice in a large bowl; toss to coat evenly.
- Step 3: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add the pork pieces in batches, searing for 3-4 minutes per side until deeply browned; transfer seared pork to a plate.
- Step 4: Add 1 large thinly sliced yellow onion to the pot and sauté for 5 minutes until softened and golden.
- Step 5: Return the pork to the pot, add 2 bay leaves and 1 cup water, then bring to a simmer.
- Step 6: Cover and reduce heat to low, cooking gently for 3 hours until the pork is very tender and pulls apart easily.
- Step 7: Remove bay leaves and shred pork with two forks; serve in warm tortillas with your favorite toppings.
Frequently asked questions
How long does Slow-Cooked Pork Carnitas with Toasted Cumin and Orange take to make?
Total time is about 205 minutes (20 min prep + 185 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 Toasted Cumin and Orange?
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 zest from drying out.
Can I substitute ingredients in Slow-Cooked Pork Carnitas with Toasted Cumin and Orange?
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 Toasted Cumin and Orange 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 Toasted Cumin and Orange?
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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