Mexican Pork Carnitas Tacos with Pickled Red Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender, slow-cooked pork carnitas served in warm corn tortillas topped with tangy pickled red onions for a classic Mexican taco experience. This mexican-inspired pork ready in about 500 minutes pairs pork shoulder, cut into 2-inch chunks, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 lbs pork shoulder, cut into 2-inch chunks
• 1 cup orange juice
• 1/4 cup lime juice
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 12 small corn tortillas
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

Instructions

1. Step 1: In a slow cooker, combine 2 lbs pork shoulder chunks with 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Stir gently to coat the pork evenly.
2. Step 2: Cook on low for 8 hours or high for 4 hours until pork is very tender and shreddable.
3. Step 3: While pork cooks, prepare pickled onions by combining 1/2 cup white vinegar, 1/2 cup water, and 1 tbsp sugar in a small saucepan. Heat over medium until sugar dissolves, then pour over 1 medium thinly sliced red onion in a jar. Let sit at least 30 minutes.
4. Step 4: Once pork is done, transfer to a large bowl 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, stirring occasionally, until edges are crispy.
5. Step 5: Warm 12 small corn tortillas in a dry skillet or microwave. Fill each tortilla with crispy pork carnitas, a spoonful of pickled red onions, and sprinkle with 1/4 cup chopped fresh cilantro.
6. Step 6: Serve tacos immediately with lime wedges on the side for squeezing.