Stovetop Pork Carnitas with Cumin-Lime Rice and Pickled Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Tender, spiced pork slow-cooked on the stovetop until falling apart, served with fluffy cumin-lime rice and tangy pickled red onions for a vibrant Mexican-inspired dinner. This mexican-inspired pork ready in about 170 minutes pairs pork shoulder, salt, black pepper 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

• 2 lbs, cut into 2-inch chunks pork shoulder
• 1 1/2 tsp, divided salt
• 1 tsp black pepper
• 1 tbsp, divided ground cumin
• 1 tsp dried oregano
• 4, minced garlic cloves
• 1/2 cup orange juice
• 1/4 cup, divided lime juice
• 2 tbsp vegetable oil
• 1 cup long grain white rice
• 2 cups water
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 tsp salt for pickling

Instructions

1. Step 1: In a large bowl, combine 2 lbs pork shoulder chunks with 1 tsp salt, 1 tsp black pepper, 1/2 tbsp ground cumin, 1 tsp dried oregano, and 4 minced garlic cloves. Toss well to coat evenly.
2. Step 2: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Brown the pork pieces in batches for 3-4 minutes per side until caramelized. Return all pork to the pot.
3. Step 3: Add 1/2 cup orange juice and 1/4 cup lime juice to the pot. Reduce heat to low, cover, and simmer gently for 2 to 2 1/2 hours until pork is very tender and shreds easily.
4. Step 4: While pork cooks, prepare pickled onions: In a small bowl, mix 1/2 cup white vinegar, 1 tbsp sugar, 1/2 tsp salt, and 1 medium thinly sliced red onion. Let sit at room temperature for at least 30 minutes.
5. Step 5: For the cumin-lime rice, rinse 1 cup long grain white rice until water runs clear. In a medium saucepan, bring 2 cups water, 1/2 tbsp ground cumin, and 1/2 tsp salt to a boil. Stir in rice, reduce heat to low, cover, and cook for 18 minutes until water is absorbed. Remove from heat and fluff rice with a fork, stirring in the remaining 1/4 cup lime juice.
6. Step 6: When pork is tender, shred it with two forks in the pot, mixing with cooking juices. Adjust seasoning with remaining 1/2 tsp salt as needed.
7. Step 7: Serve the shredded pork carnitas over cumin-lime rice, topped with pickled onions for a bright contrast.