Print

Crispy Carnitas Tacos Recipe Easy Homemade with Tangy Pickled Onions

crispy carnitas tacos - featured image
Print Recipe

This recipe delivers crispy, juicy pork carnitas topped with tangy pickled onions, perfect for a flavorful and satisfying taco experience that’s easy to prepare.

Ingredients

Scale
  • 2 to 3 pounds pork shoulder (900g to 1.4kg), cut into large chunks
  • 2 tablespoons vegetable oil (canola or avocado oil recommended)
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 1 cup orange juice (240ml)
  • Juice of 1 lime
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • For the Tangy Pickled Onions:
  • 1 medium red onion, thinly sliced
  • ½ cup apple cider vinegar (120ml)
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • Optional: pinch of red pepper flakes
  • For Serving:
  • 12 small corn tortillas
  • A handful of fresh cilantro, chopped
  • Thinly sliced radishes
  • Lime wedges

Instructions

  1. Trim and season the pork: Cut pork shoulder into large chunks (3 to 4 inches). Pat dry and season generously with salt, pepper, cumin, and oregano. Let sit for 10 minutes.
  2. Preheat oven to 300°F (150°C).
  3. Sear the pork: Heat 2 tablespoons vegetable oil in a Dutch oven over medium-high heat. Brown pork chunks on all sides, about 3-4 minutes per side, working in batches.
  4. Add aromatics and liquids: Remove pork and set aside. In the same pot, cook quartered onion and smashed garlic for 2 minutes until fragrant. Return pork to pot, add orange juice, lime juice, and bay leaves.
  5. Braise the pork: Cover pot with lid and place in oven. Cook for 3 to 3½ hours until pork is fork-tender. Check halfway and add water if needed.
  6. Prepare pickled onions: Place sliced red onions in a bowl. Mix apple cider vinegar, sugar, salt, and optional red pepper flakes until sugar dissolves. Pour over onions and stir. Let sit at room temperature for at least 30 minutes or refrigerate up to a week.
  7. Shred and crisp pork: Remove pork from oven, discard bay leaves and aromatics. Shred meat with two forks. Heat a cast iron skillet over medium-high heat with 1 tablespoon oil. Add shredded pork in a single layer, press gently, and crisp for 3-5 minutes per side. Work in batches if needed.
  8. Warm tortillas and assemble: Warm corn tortillas in a dry skillet or over a gas flame. Fill each with crispy carnitas, top with pickled onions, cilantro, radishes, and a squeeze of lime.
  9. Serve immediately for best crispness and flavor.

Notes

Do not crowd the pan when crisping pork to ensure proper browning. Shred pork while warm for easier shredding. Pickled onions can be made ahead and stored up to one week refrigerated. Leftover carnitas reheat well in a hot skillet to regain crispness.

Nutrition

Keywords: carnitas, tacos, crispy pork, pickled onions, Mexican recipe, easy tacos, homemade carnitas

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