Slow-Braised Michoacán Carnitas Tacos with Pickled Red Onion

By Lauren Mitchell, Test Kitchen Director · 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 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. 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
• 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.