Crisped Pork Carnitas Tacos with Pickled Red Onion and Cilantro

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Juicy, slow-cooked pork shredded and crisped, served in warm tortillas with tangy pickled red onions and fresh cilantro for a vibrant taco experience. This Mexican-inspired pork recipe, ready in about 495 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 420 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

• 2.5 lbs, cut into 3-inch chunks pork shoulder
• 1 cup orange juice
• 1/4 cup lime juice
• 4 minced garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 12 small corn tortillas
• 1 thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup, chopped cilantro leaves
• 1 thinly sliced (optional) jalapeño

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a slow cooker, combine 2.5 lbs pork shoulder chunks, 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 1 tbsp salt, and 1 tsp black pepper. Cook on low for 8 hours until pork is very tender and easily shredded.
2. Step 2: Meanwhile, prepare pickled onions by combining 1/2 cup white vinegar, 1 tbsp sugar, and 1 thinly sliced red onion in a bowl. Let sit for at least 30 minutes to soften and pickle.
3. Step 3: Once pork is cooked, shred it with two forks and spread evenly on a large baking sheet. Drizzle 2 tbsp vegetable oil over the meat and broil in the oven on high for 5-7 minutes until edges are crisp and browned.
4. Step 4: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
5. Step 5: Assemble tacos by filling each tortilla with crisped pork carnitas, a spoonful of pickled red onions, chopped 1/2 cup cilantro leaves, and optional sliced jalapeño for heat.