Slow-Cooked Pork Carnitas with Toasted Cumin and Orange

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 recipe, ready in about 205 minutes, pairs pork shoulder, orange zest, 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Add 1 large thinly sliced yellow onion to the pot and sauté for 5 minutes until softened and golden.
5. Step 5: Return the pork to the pot, add 2 bay leaves and 1 cup water, then bring to a simmer.
6. Step 6: Cover and reduce heat to low, cooking gently for 3 hours until the pork is very tender and pulls apart easily.
7. Step 7: Remove bay leaves and shred pork with two forks; serve in warm tortillas with your favorite toppings.