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Crispy Carnitas Street Tacos Recipe with Easy Tangy Pickled Red Onion

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Tender slow-cooked pork shoulder crisped to perfection and served with tangy pickled red onions on warm corn tortillas. A quick and easy recipe perfect for casual gatherings and busy nights.

Ingredients

Scale
  • 3–4 lbs pork shoulder (Boston Butt), trimmed of excess fat
  • 1 cup orange juice
  • Juice of 2 fresh limes
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon salt (adjust to taste)
  • 1 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 2 tablespoons vegetable oil
  • About 12 small corn tortillas
  • 1 large red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt (for pickling liquid)
  • Chopped fresh cilantro, for garnish
  • Thinly sliced radishes, optional

Instructions

  1. Cut the pork shoulder into large 2-inch chunks. Season generously with salt, pepper, cumin, and oregano. (10 minutes)
  2. Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Brown pork chunks on all sides until golden, about 3-4 minutes per side. (15 minutes)
  3. Add minced garlic, orange juice, lime juice, and bay leaves to the pot. Scrape browned bits from the bottom and bring to a gentle simmer.
  4. Cover and reduce heat to low. Simmer gently for 2.5 to 3 hours, turning meat halfway through, until pork is fall-apart tender. (2.5 to 3 hours)
  5. While pork cooks, combine apple cider vinegar, sugar, salt, and a pinch of water in a bowl. Stir until sugar dissolves. Add thinly sliced red onions and let sit at room temperature for at least 15 minutes.
  6. Remove pork from pot and shred with two forks. Discard bay leaves. Drain excess liquid, reserving a few tablespoons if needed.
  7. Heat remaining 1 tablespoon vegetable oil in a cast iron skillet over medium-high heat. Add shredded pork in a single layer. Press lightly and cook without stirring for 3-4 minutes until crispy and golden on bottom. Flip and crisp other side for 2 minutes.
  8. Warm corn tortillas on a dry skillet or over low flame for 20-30 seconds per side until pliable and slightly charred.
  9. Assemble tacos by spooning crispy carnitas onto tortillas. Top with pickled red onions, chopped cilantro, and optional radishes.
  10. Serve immediately with lime wedges on the side.

Notes

Do not overcrowd the pan when crisping pork to avoid steaming. Reserve some cooking liquid to add moisture if pork becomes dry during crisping. Pickled onions can be prepared a few hours or a day ahead for better flavor. Warm tortillas before assembling for best texture and flavor. Reheat leftovers in a skillet to maintain crispiness; avoid microwaving.

Nutrition

Keywords: carnitas, street tacos, crispy pork, pickled red onion, Mexican tacos, easy taco recipe, slow-cooked pork, tangy pickled onions

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