Carnitas-Style Pork Tacos with Pickled Red Onion

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Slow-cooked pork shoulder shredded and crisped, served in warm corn tortillas with tangy pickled red onion and fresh cilantro. This mexican-inspired pork ready in about 500 minutes pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, cut into large chunks pork shoulder
• 1 cup orange juice
• 1/4 cup lime juice
• 4 cloves, minced garlic cloves
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 12 small corn tortillas
• 1/2 cup, chopped fresh cilantro
• 1 small, thinly sliced (optional) jalapeño

Instructions

1. Step 1: In a slow cooker, combine 3 lbs pork shoulder chunks, 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Cover and cook on low for 8 hours until pork is tender and easily shredded.
2. Step 2: Meanwhile, make quick pickled onions by placing 1 medium thinly sliced red onion into a jar. Heat 1/2 cup white vinegar with 1 tbsp sugar until sugar dissolves, then pour over onions. Let sit at room temperature for at least 30 minutes.
3. Step 3: Remove pork from slow cooker and shred with two forks. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add shredded pork in batches and cook for 5-7 minutes until edges are crispy and browned.
4. Step 4: Warm 12 small corn tortillas in a dry skillet or microwave. Assemble tacos by filling each tortilla with crispy pork, a spoonful of pickled red onion, chopped 1/2 cup fresh cilantro, and optional 1 small sliced jalapeño. Serve immediately.