Print

Crispy Carnitas Tacos Recipe with Easy Tangy Pickled Red Onions

crispy carnitas tacos - featured image
Print Recipe

This recipe delivers tender, juicy pork shoulder slow-cooked to perfection and then crisped in a skillet for crunchy edges, paired with tangy pickled red onions that add a fresh, zesty contrast.

Ingredients

Scale
  • 2 to 3 lbs pork shoulder (bone-in or boneless)
  • 2 tbsp vegetable oil, divided
  • 1/2 cup orange juice
  • 1 lime, juiced
  • 4 cloves garlic, minced
  • 1 medium onion, quartered
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 2 bay leaves
  • Salt and pepper, to taste
  • 8–12 corn tortillas
  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water (for pickling)
  • 1 tbsp sugar
  • 1 tsp salt (for pickling brine)
  • Chopped cilantro (optional, for garnish)

Instructions

  1. Trim excess fat from the pork shoulder if needed, then cut into large 2-inch chunks. Season generously with salt, pepper, cumin, and oregano.
  2. Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat. Brown pork pieces in batches, about 3-4 minutes per side, until golden brown. Transfer pork to a plate.
  3. Lower heat to medium. Add minced garlic and quartered onion to the pot and sauté for 2 minutes until fragrant. Pour in orange juice and water (about 1 cup total liquid), add bay leaves, and return pork to the pot. The liquid should just cover the pork.
  4. Cover the pot and reduce heat to low. Simmer gently for 2.5 to 3 hours, or until pork is tender enough to shred easily with a fork. Add water if needed to maintain liquid level.
  5. While pork cooks, whisk together apple cider vinegar, water, sugar, and salt in a bowl. Add thinly sliced red onions and soak for at least 30 minutes.
  6. Remove pork from pot and shred using two forks. Discard bay leaves and large onion pieces. Drain excess liquid but reserve some for moisture.
  7. Heat remaining 1 tablespoon oil in a cast iron skillet over medium-high heat. Add shredded pork in a single layer, pressing down slightly. Cook without stirring for 4-5 minutes until crispy and caramelized on one side, then flip and crisp the other side for 3-4 minutes. Add a splash of reserved cooking liquid if pork feels dry.
  8. Warm corn tortillas in a dry skillet or wrapped in foil in the oven. Assemble tacos by piling crispy carnitas on tortillas, topping with pickled red onions, a squeeze of fresh lime juice, and chopped cilantro if desired.

Notes

Do not rush the crisping step to achieve the perfect crunchy crust. Sear pork in batches to avoid steaming. Pickled onions can be made ahead and taste better after sitting overnight. Save some cooking liquid to add moisture during crisping. For a smoky variation, add chipotle peppers to the braising liquid.

Nutrition

Keywords: carnitas, tacos, crispy pork, pickled red onions, Mexican recipe, slow cooked pork, easy tacos, weeknight dinner

Find it online: https://bitefuljoy.com/crispy-carnitas-tacos-recipe-with-easy-tangy-pickled-red-onions/