Taco Night Carnitas with Citrus and Pickled Red Onions

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Slow-cooked pork shoulder carnitas infused with orange and lime, served with tangy pickled red onions for a fresh taco experience. This Mexican-inspired taco and burrito recipe, ready in about 500 minutes, pairs pork shoulder, cut into 2-inch chunks, orange juice, freshly squeezed, lime juice, freshly squeezed 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.

Ingredients

• 3 lbs pork shoulder, cut into 2-inch chunks
• 1 cup orange juice, freshly squeezed
• 1/4 cup lime juice, freshly squeezed
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 12 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• optional, for serving jalapeño slices

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a slow cooker, combine 3 lbs cut pork shoulder, 1 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 2 tsp salt, and 1 tsp black pepper. Stir to evenly coat the pork.
2. Step 2: Cover and cook on low for 8 hours until pork is tender and shreds easily with a fork.
3. Step 3: While pork cooks, prepare pickled onions: in a small bowl, whisk together 1/2 cup white vinegar, 1 tbsp sugar, and a pinch of salt. Add 1 thinly sliced medium red onion and let sit at room temperature for at least 30 minutes.
4. Step 4: When pork is done, shred with two forks and discard any large pieces of fat. For crispy edges, spread shredded pork on a baking sheet and broil for 5 minutes until lightly browned.
5. Step 5: Warm 12 small corn tortillas in a dry skillet or wrapped in foil. Assemble tacos by filling each tortilla with carnitas, topping with pickled red onions, 1/4 cup chopped fresh cilantro, and jalapeño slices if desired.