Pork Carnitas Tacos with Pickled Onions

Carnitas, Spanish for "little meats," trace to Michoacán, where pork is slow-braised until fork-tender then crisped. Orange and lime brighten the rich shoulder, piled into corn tortillas with sharp pickled onions.

Serves 6 · 25 min prep · 195 min cook

Estimate for one serving

• 510 cal
• 36g protein
• 32g carbs
• 26g fat
• 3g fiber

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Ingredients

• 3 lb pork shoulder (boneless)
• 18 small corn tortillas
• 2 medium white onion
• 6 garlic cloves
• 1 large orange
• 3 lime
• 2 tsp ground cumin
• 1.5 tsp dried oregano
• 2 bay leaves
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp vegetable oil
• 1 large red onion
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1 bunch fresh cilantro
• 2 jalapeños

Instructions

1. 1Cut the pork shoulder into 2-inch chunks and season generously on all sides with the salt, pepper, cumin, and oregano.
2. 2Heat the oil in a large Dutch oven over medium-high heat. Brown the pork pieces in batches, 3 to 4 minutes per side, until deeply golden; transfer browned pieces to a plate.
3. 3Return all pork to the pot. Add the smashed garlic cloves, one roughly chopped white onion, bay leaves, the juice and spent halves of the orange, and the juice of one lime. Add just enough water to come halfway up the meat.
4. 4Bring to a simmer, then cover and reduce heat to low. Cook gently for 2.5 to 3 hours, stirring once or twice, until the pork is fall-apart tender.
5. 5While the pork cooks, thinly slice the red onion and place in a bowl. Heat the vinegar, sugar, and salt until the sugar dissolves, then pour over the onion. Let pickle at room temperature at least 30 minutes, stirring occasionally.
6. 6Once the pork is tender, remove the lid, raise heat to medium-high, and cook uncovered, shredding the meat with two forks as the liquid reduces and the edges of the pork become crispy and caramelized, about 15 to 20 minutes. Discard bay leaves.
7. 7Warm the tortillas on a hot dry skillet or comal until soft and lightly blistered, keeping them wrapped. Finely chop the remaining white onion and cilantro; slice the jalapeños.
8. 8Fill each tortilla with a heap of crispy carnitas, top with pickled red onions, chopped white onion, cilantro, and jalapeño slices. Finish with a squeeze of fresh lime and serve hot.