Slow-Roasted Pork Shoulder Carnitas Tacos with Pickled Red Onion

Steps

1. Step 1

   Heat the oven to 300°F. Pat the pork chunks dry with paper towels. In a small bowl, stir together the salt, cumin, oregano and black pepper, then rub it all over the pork.

   10 min · 300°F

   • 4 lb boneless pork shoulder (butt)
   • 2 tbsp kosher salt
   • 1 tbsp ground cumin
   • 2 tsp dried oregano
   • 1 tsp black pepper
2. Step 2

   Heat the oil in a large Dutch oven or heavy ovenproof pot over medium-high heat. Working in two batches so the pot isn't crowded, brown the pork on two or three sides, about 3 minutes per side. Return all the pork to the pot.

   15 min

   • 4 lb boneless pork shoulder (butt)
   • 2 tbsp neutral oil
3. Step 3

   Add the quartered onion, garlic, orange juice, the squeezed orange peels, lime juice, bay leaves and water. The liquid should come about a third of the way up the pork. Bring to a simmer.

   5 min

   • 1 yellow onion
   • 6 cloves garlic
   • 2 oranges
   • 1 lime
   • 3 bay leaves
   • 1 cup water
4. Step 4

   Cover the pot and transfer to the oven. Roast until the pork pulls apart easily with a fork, 3 1/2 to 4 hours. Check once an hour and add a splash of water if the pot looks dry.

   3 hr 45 min, hands-off · 300°F

5. Step 5

   While the pork roasts, make the pickled onions: pack the sliced red onion into a jar or bowl. Stir the vinegar, hot water, sugar and salt together until dissolved, then pour over the onion. Press the onion down to submerge and let sit at room temperature at least 1 hour, or refrigerate up to 2 weeks.

   1 hr, hands-off

   • 1 large red onion
   • 3/4 cup apple cider vinegar
   • 1/2 cup water
   • 1 tbsp sugar
   • 1 1/2 tsp kosher salt
6. Step 6

   Lift the pork onto a rimmed baking sheet with tongs, leaving the liquid behind. Fish out and discard the bay leaves and orange peels. Strain the cooking liquid into a bowl and skim off most of the fat from the top (save a few spoonfuls of the fat).

   10 min

7. Step 7

   Shred the pork into big bite-size pieces with two forks, spreading it in a single layer on the sheet. Spoon over about 1/2 cup of the cooking liquid plus the reserved fat so it's moistened but not swimming.

   10 min

8. Step 8

   Heat the broiler on high with a rack 6 inches below it. Broil the pork until the edges are browned and crisp, 5 to 8 minutes. Stir once, spoon over a little more cooking liquid, and broil 3 to 5 minutes more. Watch closely so it doesn't burn.

   12 min

9. Step 9

   Warm the tortillas: toast them one at a time in a dry skillet over medium-high heat, about 30 seconds a side, and stack them in a clean towel to stay soft.

   10 min

   • 18 corn tortillas (6-inch)
10. Step 10

    Build the tacos: pile crisped pork into doubled-up warm tortillas and top with drained pickled onion and cilantro. Serve with lime wedges and hot sauce.

    5 min

    • 1 bunch cilantro
    • 2 limes
    • hot sauce or salsa

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026