Braised Pork Carnitas Tacos with Pickled Onions

Carnitas, Spanish for “little meats,” are a Michoacán classic of pork slowly braised until shreddable and crisp-edged. Orange, lime, cumin, and oregano perfume the shoulder, then the meat tucks into tacos with bright pickled red onions.

Serves 4 · 25 min prep · 120 min cook

Estimate for one serving

• 485 cal
• 32g protein
• 28g carbs
• 28g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 lb boneless pork shoulder
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 garlic cloves
• 1 orange
• 2 lime
• 1 white onion
• 1 bay leaf
• 2 tbsp lard or neutral oil
• 1 red onion
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 8 corn tortillas
• 1/2 cup fresh cilantro
• 1/4 cup cotija cheese

Instructions

1. 1Thinly slice the red onion and place it in a small bowl. Cover with the vinegar, sugar, and salt, then toss and set aside at room temperature to pickle while you cook; it will soften and turn bright pink.
2. 2Pat the pork shoulder dry and cut it into 2-inch chunks. Season all sides generously with the salt, pepper, cumin, and oregano.
3. 3Smash the garlic cloves and roughly chop the white onion. Juice the orange and one lime.
4. 4Heat the lard or oil in a heavy Dutch oven over medium-high heat until shimmering. Add the pork in a single layer and sear until deeply browned on all sides, about 8 minutes total, working in batches if needed.
5. 5Return all pork to the pot. Add the smashed garlic, chopped white onion, bay leaf, orange juice, and enough water to come halfway up the meat. Bring to a boil, then reduce to a gentle simmer.
6. 6Cover and cook on low heat for 90 minutes, stirring once or twice, until the pork is fork-tender and shreds easily. Uncover, raise heat to medium, and cook another 15–20 minutes so the liquid reduces and the edges begin to crisp in the rendered fat.
7. 7Remove the bay leaf. Shred the pork with two forks right in the pot, letting it soak up the remaining juices and get extra crispy bits. Taste and adjust seasoning with more salt if needed.
8. 8Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted, or wrap in a damp towel and microwave 30 seconds. Keep them stacked and covered.
9. 9Build each taco with a generous pile of carnitas on a warm tortilla. Top with drained pickled red onions, torn cilantro leaves, a sprinkle of cotija, and a squeeze of the remaining lime. Serve immediately while the pork is still hot and crispy.