Slow-Cooked Chipotle Pork Carnitas with Pickled Red Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender, slow-cooked pork shoulder infused with smoky chipotle peppers, served with tangy pickled red onions for a perfect Cinco de Mayo taco filling. This mexican-inspired cinco de mayo ready in about 170 minutes turns cut into 3-inch pieces pork shoulder, orange juice, lime juice into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 420 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 3-inch pieces pork shoulder
• 2 peppers, minced chipotle peppers in adobo sauce
• 1 cup orange juice
• 1/4 cup lime juice
• 4, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp granulated sugar
• 1/2 cup water
• 8 small corn tortillas

Instructions

1. Step 1: In a large bowl, combine 2 lbs pork shoulder, 2 minced chipotle peppers in adobo sauce, 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly and marinate for at least 1 hour in the refrigerator.
2. Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the marinated pork pieces and sear for 3-4 minutes per side until browned on all sides.
3. Step 3: Pour the remaining marinade into the pot, reduce heat to low, cover, and simmer for 2 to 2 1/2 hours until pork is very tender and shreds easily.
4. Step 4: While pork cooks, combine 1 medium thinly sliced red onion, 1/2 cup white vinegar, 1/2 cup water, and 1 tbsp granulated sugar in a heatproof bowl. Stir until sugar dissolves, then let the onions soak for at least 30 minutes until tangy and crisp.
5. Step 5: Once pork is tender, remove from pot and shred with two forks. Spread shredded pork on a baking sheet and broil for 5 minutes to get crispy edges.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Step 7: Assemble tacos by layering pork carnitas and pickled red onions on each tortilla. Serve immediately.