Pan-Seared Carnitas Tacos with Pickled Red Onion

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender, crispy pan-seared pork carnitas served in warm corn tortillas with tangy pickled red onions for a perfect Cinco de Mayo taco. This mexican-inspired cinco de mayo ready in about 160 minutes pairs tablespoons vegetable oil, 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 4, 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: 30 min Cook: 130 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1/2 cup white vinegar, 1 tablespoon sugar, and 1/2 cup water. Stir until sugar dissolves. Add 1 small thinly sliced red onion and let soak at room temperature for at least 20 minutes to pickle.
  2. Step 2: Preheat oven to 300°F. In a large ovenproof skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add 2 pounds pork shoulder chunks and brown on all sides, about 8 minutes.
  3. Step 3: Add 1/2 cup orange juice, 1/4 cup lime juice, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the skillet. Bring to a simmer, then cover and transfer to oven.
  4. Step 4: Cook pork in the oven for 2 hours until very tender.
  5. Step 5: Remove pork from liquid and shred with two forks. Return shredded pork to skillet and cook over medium heat, stirring occasionally, until edges are crisped, about 10 minutes.
  6. Step 6: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds each side.
  7. Step 7: Assemble tacos by filling tortillas with crispy pork carnitas, topping with pickled red onions and 1/4 cup chopped fresh cilantro.

Frequently asked questions

How long does Pan-Seared Carnitas Tacos with Pickled Red Onion take to make?

Total time is about 160 minutes (30 min prep + 130 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 Pan-Seared Carnitas Tacos with Pickled Red Onion?

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 tablespoons vegetable oil from drying out.

Can I substitute ingredients in Pan-Seared Carnitas Tacos with Pickled Red Onion?

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 Pan-Seared Carnitas Tacos with Pickled Red Onion for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Carnitas Tacos with Pickled Red Onion?

Mexican cinco de mayo 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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