Best Beef Carnitas with Pickled Onions

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Slow-braised beef shoulder becomes fork-tender and crispy, served with zesty pickled onions and warm corn tortillas for a show-stopping Mexican meal. This Mexican-inspired beef recipe, ready in about 155 minutes, pairs beef chuck roast, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 calories and feeds 4, 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 1-inch cubes beef chuck roast
• 1 large, chopped onion
• 3 cloves, minced garlic
• 1 cup chicken broth
• 1/4 cup lime juice
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp oregano
• to taste salt
• to taste black pepper
• 1 large, thinly sliced red onion
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tbsp sugar
• 8 corn tortillas
• 1/4 cup, chopped cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs beef chuck cubes with salt and pepper, then add to the pot and sear for 5 minutes until browned on all sides.
2. Step 2: Add 1 chopped onion and 3 minced garlic cloves to the pot, cooking for 2 minutes until fragrant. Stir in 1 tsp cumin, 1 tsp oregano, and 1 cup chicken broth, then bring to a simmer.
3. Step 3: Cover and reduce heat to low. Simmer for 120 minutes, or until beef is fork-tender. Remove beef and set aside, then strain the cooking liquid and reserve.
4. Step 4: In a small bowl, combine 1 sliced red onion, 1/2 cup white vinegar, 1/2 cup water, and 1 tbsp sugar to make pickled onions; let sit for 15 minutes.
5. Step 5: Shred the cooked beef with two forks, then return to the Dutch oven. Add 1/4 cup lime juice and 1/2 cup reserved cooking liquid, and cook uncovered for 15 minutes until the liquid reduces and the beef becomes crispy.
6. Step 6: Warm 8 corn tortillas in a dry skillet for 30 seconds per side. Serve the beef carnitas with pickled onions and 1/4 cup chopped cilantro.