Smoked Pork Carnitas Tacos with Pickled Red Onion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-smoked pork shoulder shredded and crisped, served on warm corn tortillas with tangy pickled red onions for vibrant Mexican street flavor. This mexican-inspired pork ready in about 380 minutes pairs pork shoulder (boneless), kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 360 min Serves 6 Mexican cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Rub 3 lbs boneless pork shoulder with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, and 1 tsp dried oregano. Place in smoker preheated to 225°F along with 1 medium quartered yellow onion and 4 minced garlic cloves. Smoke for 6 hours until pork reaches internal temperature of 195°F and is very tender.
  2. Step 2: While pork smokes, prepare pickled red onions by combining 1 cup apple cider vinegar, 2 tbsp granulated sugar, and 1 tsp salt in a bowl. Add 1 large thinly sliced red onion and let sit at room temperature for 1 hour.
  3. Step 3: When pork is done, shred it with two forks and spread in a single layer on a sheet pan. Drizzle 1/2 cup orange juice over pork and broil for 5-7 minutes until edges are crispy.
  4. Step 4: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side. Assemble tacos with crispy pork carnitas, pickled red onions, and 1/4 cup fresh cilantro leaves. Serve with 4 lime wedges to squeeze over.

Frequently asked questions

How long does Smoked Pork Carnitas Tacos with Pickled Red Onion take to make?

Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Pork Carnitas Tacos with Pickled Red Onion?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder (boneless) from drying out.

Can I substitute ingredients in Smoked Pork Carnitas Tacos with Pickled Red Onion?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Pork Carnitas Tacos with Pickled Red Onion for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Pork Carnitas Tacos with Pickled Red Onion?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes