Quick Pork Carnitas Tacos with Pickled Red Onion and Cilantro Lime Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Tender shredded pork simmered with Mexican spices, served in warm tortillas topped with tangy pickled onions and fresh cilantro lime slaw. This Mexican-inspired taco and burrito recipe, ready in about 120 minutes, pairs pork shoulder, cut into 2-inch chunks, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup orange juice
• 1 cup chicken broth
• 12 small corn tortillas
• 1 small red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 2 cups green cabbage, shredded
• 1/2 cup fresh cilantro, chopped
• 3 tbsp lime juice
• 2 tbsp mayonnaise
• 1 small jalapeño, seeded and minced

Instructions

1. Step 1: In a large pot or Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add 2 lbs pork shoulder chunks seasoned with 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Sear the pork on all sides for about 5-6 minutes until browned.
2. Step 2: Pour in 1/2 cup orange juice and 1 cup chicken broth, scraping up any browned bits from the bottom. Bring to a simmer, then cover and reduce heat to low. Cook gently for 1.5 hours until pork is tender and easily shredded.
3. Step 3: Meanwhile, prepare quick pickled onions by combining 1/2 cup white vinegar, 1 tbsp sugar, and thinly sliced 1 small red onion in a small bowl. Let sit at room temperature for at least 20 minutes.
4. Step 4: In another bowl, make the cilantro lime slaw by tossing 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 2 tbsp mayonnaise, and 1 minced small jalapeño until well combined.
5. Step 5: Once pork is tender, shred it with two forks and return to the pot to keep warm.
6. Step 6: Warm 12 small corn tortillas in a dry skillet or wrapped in foil in the oven. Assemble tacos by layering shredded pork, pickled red onions, and cilantro lime slaw in each tortilla. Serve immediately.