Spicy Carnitas Tacos with Pickled Red Onion and Cilantro Lime Slaw

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

Slow-cooked shredded pork with smoky spices served in warm tortillas topped with tangy pickled red onion and fresh cilantro lime slaw. This mexican-inspired pork ready in about 500 minutes pairs pork shoulder, cut into 2-inch cubes, orange juice, 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.

Prep: 20 min Cook: 480 min Serves 6 Mexican cuisine 420 cal/serving
Build a week of meals around this recipe → 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: In a slow cooker, combine 2 lbs cubed pork shoulder, 1/2 cup orange juice, 1/4 cup lime juice, 2 tsp chipotle chili powder, 1 tbsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Stir to coat the pork evenly.
  2. Step 2: Cook on low for 8 hours or until the pork is tender and easily shredded with a fork.
  3. Step 3: Meanwhile, in a small bowl, mix 1/2 cup white vinegar, 1 tbsp sugar, and 1/4 tsp salt. Add 1 thinly sliced medium red onion and let sit for at least 30 minutes to pickle.
  4. Step 4: In another bowl, combine 2 cups shredded green cabbage, 1/2 cup chopped cilantro, 1/4 cup mayonnaise, and 1 tsp lime zest. Toss until creamy and set aside.
  5. Step 5: Once pork is cooked, shred with two forks and stir to coat with cooking juices.
  6. Step 6: Warm 12 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  7. Step 7: Assemble tacos by layering shredded pork, a spoonful of pickled red onion, and a generous scoop of cilantro lime slaw on each tortilla. Serve immediately.

Frequently asked questions

How long does Spicy Carnitas Tacos with Pickled Red Onion and Cilantro Lime Slaw take to make?

Total time is about 500 minutes (20 min prep + 480 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 Spicy Carnitas Tacos with Pickled Red Onion and Cilantro Lime Slaw?

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 orange juice from drying out.

Can I substitute ingredients in Spicy Carnitas Tacos with Pickled Red Onion and Cilantro Lime Slaw?

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 Spicy Carnitas Tacos with Pickled Red Onion and Cilantro Lime Slaw 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 Spicy Carnitas Tacos with Pickled Red Onion and Cilantro Lime Slaw?

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