Mission-Style Pork Carnitas Tacos with Pickled Red Onion

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Slow-cooked pork shoulder shredded and crisped, served in warm tortillas with tangy pickled red onions for a San Francisco Mission burrito-inspired taco. This Mexican-inspired taco and burrito recipe, 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 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

• 3 lbs, cut into large chunks pork shoulder
• 1 cup orange juice
• 1/4 cup lime juice
• 6 cloves, minced garlic cloves
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 12 small corn tortillas
• 1 small, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1/4 cup chopped fresh cilantro
• 1, 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, 6 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Mix gently to coat the pork and cook on low for 8 hours until tender.
2. Step 2: While pork cooks, prepare pickled red onion by combining 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, and 1 small thinly sliced red onion in a jar. Let sit at room temperature for at least 1 hour, stirring occasionally.
3. Step 3: When pork is done, shred it with two forks and spread evenly on a rimmed baking sheet. Drizzle 2 tbsp vegetable oil over the shredded pork and broil in the oven for 5-7 minutes until edges are crispy, stirring halfway through.
4. Step 4: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble tacos by filling tortillas with crispy pork carnitas, pickled red onion, 1/4 cup chopped fresh cilantro, and optional jalapeño slices.