Carnitas: Braised Pork with Cumin and Orange Juice

Adapted from the cookbook 'Absolutely Avocados', this simple taco filling comes together in minutes and is a real crowd pleaser.
Course Main Dishes
Cuisine Mexican
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 people
Calories 235kcal
Author Gaby Dalkin


  • 4 lbs pork shoulder
  • 1 medium onion peeled
  • 1 1/4 cups fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup Archer Farms salsa
  • 3 cloves garlic peeled
  • 2 teaspoons freshly ground cumin
  • 2 teaspoons salt


  • Trim the excess fat off of the pork and cut it into 2-inch pieces. Don't worry if they are not even or look messy. Place them in a large, heavy skillet.
  • Cut the onion into 8 wedges and add to pork. Add orange juice, lime juice, salsa, garlic, cumin, and salt to the skillet and carefully stir to combine.
  • Add enough water to cover the pork and place the skillet over medium-high heat. Bring the mixture to a boil, cover and reduce the heat until the liquid is just simmering. Cook for 2 hours.
  • Remove the lid and bring the liquid up to a slow boil. Cook until almost all of the liquid has evaporated or reduced. The pork will be tender and fall apart easily.
  • Shred the pork with a fork, toss with remaining skillet juices and serve hot.


Calories: 235kcal | Carbohydrates: 7g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 745mg | Potassium: 614mg | Sugar: 4g | Vitamin A: 130IU | Vitamin C: 24.3mg | Calcium: 36mg | Iron: 2.2mg