Slow-Cooked Citrus Carnitas with Pickled Red Onion

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender, melt-in-your-mouth pork carnitas infused with orange and lime, served with tangy pickled red onions for a fresh contrast. This mexican-inspired cinco de mayo ready in about 520 minutes pairs cut into 3-inch chunks pork shoulder, fresh squeezed orange juice, fresh squeezed lime juice 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 3-inch chunks pork shoulder
• 1 cup, fresh squeezed orange juice
• 1/4 cup, fresh squeezed 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 sugar
• 1/2 cup water
• 8 small corn tortillas

Instructions

1. Step 1: In a large bowl, combine 2 lbs pork shoulder chunks with 1 cup fresh orange juice, 1/4 cup fresh 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 well to coat and marinate for 30 minutes at room temperature.
2. Step 2: Transfer the pork and marinade to a slow cooker and cook on low for 8 hours until the pork is very tender and shreds easily.
3. Step 3: While the pork cooks, combine 1/2 cup white vinegar, 1 tbsp sugar, 1/2 cup water, and 1 thinly sliced medium red onion in a small saucepan. Bring to a simmer over medium heat and cook for 2 minutes until sugar dissolves and onions soften slightly. Remove from heat and let cool for pickling.
4. Step 4: When pork is done, shred it with two forks and discard any large pieces of fat. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add shredded pork in a single layer and cook for 4-5 minutes, stirring occasionally until edges become caramelized and crispy.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Serve carnitas topped with pickled red onions in tortillas.