Taco-Style Carnitas with Citrus and Chipotle

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

Slow-cooked pork shoulder infused with citrus and smoky chipotle peppers, perfect for tacos or burritos with fresh toppings. This Mexican recipe, ready in about 495 minutes, pairs orange juice, fresh squeezed, lime juice, fresh squeezed, chipotle peppers in adobo sauce, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 pork shoulder, trimmed and cut into chunks
• 1 cup orange juice, fresh squeezed
• 1/4 cup lime juice, fresh squeezed
• 2 chipotle peppers in adobo sauce, minced
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tbsp salt
• 1 tsp black pepper
• 1 cup water
• 12 small corn tortillas
• 1/4 cup chopped cilantro
• 1/2 cup diced white onion
• for serving lime wedges

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a slow cooker, combine 3 lbs pork shoulder chunks with 1 cup fresh orange juice, 1/4 cup fresh lime juice, 2 minced chipotle peppers in adobo sauce, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 1 tbsp salt, 1 tsp black pepper, and 1 cup water.
2. Step 2: Cover and cook on low for 8 hours until pork is very tender and shreds easily with a fork.
3. Step 3: Remove pork from slow cooker and shred using two forks, discarding excess fat and bones.
4. Step 4: Spread shredded pork on a rimmed baking sheet and broil on high for 5-7 minutes until the edges are crispy and caramelized.
5. Step 5: Warm 12 small corn tortillas on a skillet or grill. Assemble tacos by topping tortillas with carnitas, 1/4 cup chopped cilantro, 1/2 cup diced white onion, and squeeze lime wedges over the top before serving.