Crisped Pork Carnitas Tacos with Pickled Red Onion and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 495 minutes pairs cut into 3-inch chunks 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.

Prep: 15 min Cook: 480 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Crisped Pork Carnitas Tacos with Pickled Red Onion and Cilantro take to make?

Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crisped Pork Carnitas Tacos with Pickled Red Onion and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orange juice from drying out.

Can I substitute ingredients in Crisped Pork Carnitas Tacos with Pickled Red Onion and Cilantro?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisped Pork Carnitas Tacos with Pickled Red Onion and Cilantro for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crisped Pork Carnitas Tacos with Pickled Red Onion and Cilantro?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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