Citrusy Carnitas – Tender, Zesty Pork Shoulder Recipe

If you’re looking for melt-in-your-mouth, flavor-packed pork, my Citrusy Carnitas recipe is about to become your new favorite. This tender, slow-cooked pork shoulder is infused with the bright, zesty flavors of fresh orange, lemon, and lime, balanced with warm spices for a truly unforgettable bite.

I love this recipe because it’s the perfect marriage of comfort food and fresh flavor. The slow cooking makes the pork buttery-soft, while the citrus cuts through the richness for a balanced taste that works in tacos, burrito bowls, breakfast bowls or just served over rice. Made with simple steps, it’s a dish you can make any night of the week. And, true to my tagline, Where Real Ingredients Meet Everyday Cooking, this recipe uses whole, fresh ingredients you probably already have in your kitchen.

Whether you’re making it for a cozy Sunday dinner, meal prepping for the week, or hosting a taco night, these Citrusy Carnitas will keep everyone coming back for seconds.

Ingredients You’ll Need

For the Carnitas:

• 3–4 lb pork shoulder (also called pork butt) – I get a huge one at Costco and cut it into 4 pieces to make this 4 separate times. It is cost effective and I love when I have meat handy in my freezer.
• 2 tablespoons butter – grass fed butter is my go to, and is delicious!
• 2 teaspoons salt – This is my favorite salt. Keeps the minerals in and tastes amazing!
• 4 bay leaves – I like to use dried ones, but fresh ones are great if you would prefer.
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• Juice of 2 oranges (about 1 cup) – Fresh squeezed is best, but if you want to purchase orange juice, just make sure it is not from concentrate.
• Juice of 2 lemons (about 1/4 cup)
• Juice of 1 lime (about 2 tablespoons)
• 3 cups chicken broth or stock – A good quality one, makes all the difference. I get mine from Costco if I don’t have any homemade on hand.
• 4 garlic cloves, minced – Use this garlic press to make the mincing super easy!

How to Make Citrusy Carnitas (Oven Method)

1. Preheat the Oven – Set oven to 350°F (175°C).
2. Sear the Pork – In a large dutch oven or other oven-safe deep pan, melt the butter over medium-high heat. Season the pork shoulder with salt, then sear it for about 3–4 minutes per side until deeply golden brown. Searing locks in flavor and gives the carnitas their rich, authentic taste.
3. Mix the Braising Liquid – While the pork is searing, whisk together the bay leaves, oregano, cumin, orange juice, lemon juice, lime juice, chicken broth, and garlic in a medium bowl.
4. Add Liquid & Cook – Pour the citrus mixture over the seared pork. Cover the dutch oven with a lid and transfer to the oven. Cook for 4–5 hours, or until the pork is fork-tender and easy to shred.
5. Shred the Pork – Remove pork from the pot and shred with two forks or these tongs, discarding excess fat if desired. Return shredded pork to the dutch oven.
6. Thicken the Juices – Place the pot back on the stove over medium heat. Simmer uncovered for 5–10 minutes until the juices have thickened slightly and coat the meat. Serve warm.

Crock Pot Method (Slow Cooker)

1. Sear First (Optional but Recommended) – Melt butter in a skillet over medium-high heat. Season pork with salt and sear for 3–4 minutes per side until browned. This step adds depth of flavor but can be skipped if you’re short on time.
2. Prepare the Citrus Mixture – In a bowl, whisk together bay leaves, oregano, cumin, orange juice, lemon juice, lime juice, chicken broth, and garlic.
3. Slow Cook – Place the pork shoulder in the slow cooker and pour the citrus mixture over the top. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until pork is fork-tender.
4. Shred & Reduce – Remove the pork from the slow cooker and shred with two forks or these tongs.
   • Optional Step for Thickened Juices: Transfer cooking liquid to a saucepan and simmer on the stove for 5–10 minutes until slightly reduced, then mix back into the shredded pork.
5. Serve – Enjoy immediately, or crisp under the broiler for 3–5 minutes before serving.

Tips for Perfect Citrusy Carnitas

• Use Fresh Citrus – Fresh-squeezed juice gives a much brighter, fresher flavor than bottled juice.
• Don’t Skip the Sear – Browning the pork before braising adds incredible depth of flavor, just like traditional oven-braised pork methods.
• Low and Slow is Key – Cooking at a lower temperature for several hours ensures the meat stays tender.
• For Crispy Carnitas – After shredding, spread the pork on a baking sheet and broil for 3–5 minutes until crispy edges form.
• Make Ahead Friendly – Carnitas taste even better the next day, making them perfect for meal prep or entertaining.

Serving Ideas

• Classic Street Tacos – Pile the carnitas into warm corn tortillas and top with diced onion, cilantro, a squeeze of lime, and topped with my chipotle crema.
• Burrito Bowls – Layer over rice with black beans, avocado, salsa, and cheese.
• Loaded Nachos – Spread tortilla chips on a sheet pan, top with carnitas, shredded cheese, jalapeños, and bake until melty.
• Salad Topping – Add to a bed of greens with roasted corn, avocado, and a citrus vinaigrette.
• Breakfast Hash – Mix with crispy potatoes, onions, and bell peppers, then top with a fried egg.
• Sandwiches or Sliders – Serve on crusty rolls or slider buns with pickled onions and chipotle mayo.

Storage & Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3–4 days.
• Freezing: Portion cooled carnitas into freezer-safe bags or containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Reheat on the stovetop over medium heat with a splash of chicken broth to keep it moist. For crispy texture, reheat in a skillet until warmed through and lightly browned.