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If you’re looking for a simple dinner that feels a little special without requiring much effort, these Summer Citrus Carnitas are it. Pork shoulder slow cooks all day with fresh orange and lime juice, salsa, garlic, and onion until it’s incredibly tender and flavorful. A quick trip under the broiler gives the shredded pork those irresistible crispy edges that make carnitas so good. Serve them in warm tortillas with melted cheese and your favorite toppings, or use them for burrito bowls, nachos, quesadillas, and meal prep throughout the week. It’s an easy crowd-pleaser that’s packed with fresh summer flavor.
Summer Citrus Carnitas
Ingredients:
- 3–3½ lbs boneless pork shoulder (pork butt), cut into 3–4 large chunks, OR about 3–3½ lbs pork butt steaks
- 1 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- Juice of 1 orange
- Juice of 2 limes
- 1 cup mild salsa
- 1 small yellow onion, sliced
- 4 garlic cloves, smashed
- ½ cup low-sodium chicken broth
For Serving
- Flour or corn tortillas
- Shredded Monterey Jack, Oaxaca, or quesadilla cheese
- Fresh cilantro
- Diced white onion
- Sliced avocado
- Lime wedges
Directions:
- Pat the pork dry. If using a pork shoulder, cut it into 3–4 large chunks. If using pork butt steaks, leave them whole.
- In a small bowl, combine: salt, pepper, cumin, chili powder, garlic powder, and oregano
- Rub the seasoning over all sides of the pork.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the pork for 2–3 minutes per side until browned, then transfer to the slow cooker.
- Add the orange juice, lime juice, salsa, chicken broth, onion, and garlic to the slow cooker.
- Cover and cook: (LOW: 8–9 hours or HIGH: 5–6 hours)
- Once the pork is fall-apart tender, shred it with two forks.
- Spread the shredded pork onto a sheet pan and spoon a few tablespoons of the cooking liquid over the top.
- Broil for 3–5 minutes, or until the edges become browned and crispy.
- Warm the tortillas, then sprinkle a thin layer of shredded white cheese over each one. Heat just until the cheese melts, then pile on the crispy carnitas and finish with cilantro, diced onion, avocado, and a squeeze of fresh lime.
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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