Slow-Roasted Pork Carnitas with Orange and Ancho Chile

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder slow-cooked with zesty orange and smoky ancho chile creates rich carnitas perfect for tacos or burritos. This mexican-inspired pork ready in about 215 minutes pairs cut into 2-inch chunks pork shoulder, fresh squeezed orange juice, dried ancho chile powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 195 min Serves 6 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. In a large bowl, combine 2 lbs pork shoulder chunks with 2 tbsp dried ancho chile powder, 1 tbsp ground cumin, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Toss until pork is evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large oven-safe Dutch oven over medium-high heat. Add pork in batches and brown on all sides, about 3-4 minutes per batch, then transfer browned pork back to the pot.
  3. Step 3: Add 1 cup fresh squeezed orange juice, 1/2 cup water, and 1 medium quartered yellow onion to the pot with the pork. Bring the mixture to a simmer.
  4. Step 4: Cover the pot tightly with a lid and transfer to the oven. Slow-roast for 3 hours, stirring occasionally, until the pork is tender and easily shredded with a fork.
  5. Step 5: Remove the pork from the oven and shred with two forks. Spread the shredded pork on a baking sheet and broil for 5-7 minutes until the edges are crispy and caramelized. Serve warm in tacos or burritos.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Pork Carnitas with Orange and Ancho Chile take to make?

Total time is about 215 minutes (20 min prep + 195 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-Roasted Pork Carnitas with Orange and Ancho Chile?

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 fresh squeezed orange juice from drying out.

Can I substitute ingredients in Slow-Roasted Pork Carnitas with Orange and Ancho Chile?

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-Roasted Pork Carnitas with Orange and Ancho Chile 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-Roasted Pork Carnitas with Orange and Ancho Chile?

Mexican pork 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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