Slow-Cooked Pork Carnitas with Pickled Red Onion

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender, melt-in-your-mouth pork carnitas slow-cooked with fragrant spices and topped with bright, tangy pickled red onions for a perfect balance. This Mexican-inspired Cinco de Mayo recipe, ready in about 490 minutes, pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 orange juice
• 1/4 cup lime juice
• 4 minced garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 medium thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 8 small corn tortillas
• 1/4 cup chopped cilantro
• 4 thinly sliced radishes

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Instructions

1. Step 1: In a slow cooker, combine 2 lbs pork shoulder chunks with 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 1 1/2 tsp kosher salt, and 1 tsp black pepper. Stir to coat.
2. Step 2: Cover and cook on low for 8 hours until pork is tender and easily shredded with a fork.
3. Step 3: While the pork cooks, prepare pickled red onions by combining 1/2 cup white vinegar, 1 tbsp sugar, 1/2 cup water, and 1 medium thinly sliced red onion in a jar. Let sit at room temperature for at least 1 hour.
4. Step 4: When pork is done, shred it with two forks directly in the slow cooker, mixing with the cooking juices.
5. Step 5: Heat a large skillet over medium-high heat. Add 1 tbsp of the pork with some cooking liquid, spread in an even layer, and cook without stirring for 3-4 minutes until edges crisp. Repeat to crisp all pork.
6. Step 6: Warm 8 small corn tortillas in a dry skillet for 30 seconds per side.
7. Step 7: Assemble tacos by placing crispy pork carnitas on each tortilla, topping with pickled red onions, 1 tbsp chopped cilantro, and 2-3 thin slices of radish. Serve immediately.