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Crispy pork carnitas with pickled red onion and cilantro on a wooden board with corn tortillas

Crispy Pork Carnitas with Pickled Onion

Braised pork shoulder crisped in its own fat, topped with quick-pickled red onions. Built for tacos, rice bowls, or nachos.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Pork Carnitas
  • 1.4 kg boneless pork shoulder, cut into 5 cm chunks bone-in works, add 15 min braise time
  • 120 ml fresh orange juice
  • 30 ml lime juice about 1 large lime
  • 250 ml chicken stock or water
  • 1 to 2 chipotle pepper in adobo, minced 1 for mild, 2 for medium heat
  • 5 garlic cloves, smashed
  • 1.5 tsp ground cumin
  • 1 tsp dried Mexican oregano or standard dried oregano
  • 1 tsp smoked paprika
  • 2 tsp fine sea salt
  • 0.5 tsp black pepper
  • 2 bay leaves
Quick Pickled Onion
  • 1 large (about 200 g) red onion, thinly sliced into half-moons
  • 120 ml apple cider vinegar or white wine vinegar
  • 120 ml warm water
  • 1 tsp granulated sugar
  • 1 tsp fine sea salt
To Serve
  • 12 warm corn tortillas
  • 30 g fresh cilantro leaves
  • 2 limes, quartered lime wedges
  • 2 sliced avocado optional

Method
 

Make the Pickled Onion
  1. Combine the apple cider vinegar, warm water, sugar, and salt in a small bowl and stir until both the sugar and salt dissolve completely.
  2. Pack the sliced red onion into a jar or heatproof bowl and pour the brine over, pressing the onion down so it is fully submerged. Set aside at room temperature for at least 30 minutes. The onion will turn pink and soften slightly.
Braise the Pork
  1. Pat the pork chunks dry with paper towels. In a small bowl, mix the cumin, oregano, smoked paprika, salt, and pepper, then toss the pork pieces in the spice mix until evenly coated.
  2. Place the pork in a single layer in a large Dutch oven. Add the orange juice, lime juice, chicken stock, minced chipotle, smashed garlic, and bay leaves. The liquid should come about halfway up the pork.
  3. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and braise for 1 hour 45 minutes to 2 hours until the pork is fork-tender and pulls apart with very little resistance.
  4. Remove the pork pieces with tongs and set on a plate or sheet pan. Discard the bay leaves. Pour the braising liquid through a fine-mesh sieve into a small saucepan and simmer over medium heat for 8 to 10 minutes until reduced by half. Reserve this sauce.
Crisp the Pork
  1. Pat the braised pork pieces dry with paper towels. Use two forks to coarsely shred the meat, keeping some larger chunks for texture contrast. Do not shred everything fine.
  2. Heat a 12-inch cast-iron skillet over medium-high heat until very hot, about 2 minutes. Add the pork in a single layer without crowding - work in two batches if needed.
  3. Press the pork flat with a spatula and cook undisturbed for 3 to 4 minutes until the bottom is deeply browned and crisp. Flip and crisp the other side for 2 minutes. Spoon a tablespoon of the reduced braising liquid over the pork in the last minute of cooking.
  4. Transfer the crisped carnitas to a serving plate. Repeat with any remaining pork.
Assemble and Serve
  1. Warm the corn tortillas directly over a gas flame for 20 to 30 seconds per side until charred in spots, or wrap in a damp kitchen towel and microwave for 45 seconds.
  2. Pile crisped carnitas onto each tortilla and top with pickled onion, fresh cilantro, and sliced avocado if using. Serve with lime wedges on the side.

Notes

The braising liquid is the most underused part of this recipe. Reduce it and drizzle it over the crisped pork just before serving for deep, concentrated flavor with no extra ingredients.