Slow-Braised Michoacán Carnitas Tacos with Pickled Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender, slow-cooked pork shoulder seasoned with traditional Mexican spices, served in warm corn tortillas topped with tangy pickled red onions and fresh cilantro. This Mexican-inspired taco and burrito recipe, ready in about 220 minutes, pairs pork shoulder, vegetable oil, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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, cut into 2-inch chunks pork shoulder
• 2 tbsp vegetable oil
• 2 cups water
• 1/2 cup, fresh orange juice
• 4, minced garlic cloves
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1 medium, quartered yellow onion
• 2 bay leaves
• 12 small corn tortillas
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: In a large heavy pot, heat 2 tbsp vegetable oil over medium-high heat. Add 2 lbs pork shoulder chunks and brown on all sides for 8-10 minutes until golden and caramelized.
2. Step 2: Add 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp ground cumin, 1/2 tsp black pepper, and 1 tsp salt; stir for 1 minute until aromatic.
3. Step 3: Pour in 2 cups water and 1/2 cup fresh orange juice, then add 1 medium quartered yellow onion and 2 bay leaves. Bring to a simmer, cover, and reduce heat to low. Braise gently for 2.5 to 3 hours until pork is very tender and shreddable.
4. Step 4: While the pork cooks, combine 1/2 cup white vinegar, 1 tbsp sugar, and 1 medium thinly sliced red onion in a bowl. Let sit for at least 30 minutes to pickle.
5. Step 5: When pork is done, remove from pot and shred with two forks. Discard bay leaves and onion from braising liquid.
6. Step 6: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds each side until pliable.
7. Step 7: Assemble tacos by placing about 3 oz shredded pork on each tortilla, topping with pickled red onions and 1 tbsp chopped fresh cilantro. Serve with lime wedges for squeezing over.