Slow-Braised Michoacán Carnitas Tacos with Pickled Red Onion

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender, slow-braised pork shoulder seasoned with traditional Mexican spices, served in warm corn tortillas with tangy pickled red onions and fresh cilantro. This mexican-inspired tacos & burritos ready in about 225 minutes pairs cut into 2-inch chunks pork shoulder, vegetable oil, kosher salt 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.

Ingredients

• 2 lbs, cut into 2-inch chunks pork shoulder
• 2 tbsp vegetable oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 4, minced garlic cloves
• 1 cup, fresh squeezed orange juice
• 2 bay leaves
• 1 medium, quartered yellow onion
• 12 small corn tortillas
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1/2 cup water
• 2 tbsp granulated sugar
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: In a large Dutch oven, heat 2 tbsp vegetable oil over medium-high heat until shimmering. Season 2 lbs pork shoulder chunks with 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp dried oregano, and 1/2 tsp dried thyme. Add pork to the pot and brown on all sides, about 5-7 minutes.
2. Step 2: Add 4 minced garlic cloves, 1 cup fresh orange juice, 2 bay leaves, and 1 medium quartered yellow onion to the pot. Bring to a simmer, then cover and reduce heat to low. Braise the pork gently for 2.5 to 3 hours until very tender and shreddable.
3. Step 3: Meanwhile, prepare pickled onions by combining 1/2 cup white vinegar, 1/2 cup water, and 2 tbsp granulated sugar in a small saucepan. Heat until sugar dissolves, then pour over 1 thinly sliced medium red onion in a jar. Let sit at least 30 minutes.
4. Step 4: When pork is tender, remove from pot and shred with two forks. Increase heat to medium-high and cook the braising liquid until reduced and syrupy, about 10 minutes. Return shredded pork to the pot and toss to coat.
5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable and slightly toasted.
6. Step 6: Assemble tacos by filling each tortilla with shredded carnitas, a spoonful of pickled red onion, and a sprinkle of 1/4 cup chopped fresh cilantro. Serve with lime wedges on the side for squeezing.