Carnitas Tacos With Pickled Red Onion Recipe

Name: Carnitas Tacos With Pickled Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 unpeeled garlic cloves; 1/2 teaspoon grated orange rind; 3 tablespoons fresh orange juice; 4 teaspoons achiote paste; 2 tablespoons plus 2 teaspoons canola oil, divided; 1 3/4 teaspoons kosher salt, divided; 1 (1 1/2-pound) boneless pork shoulder, trimmed; 1 cup thinly sliced red onion (half-moons); 1/2 cup water; 1/4 cup cider vinegar; 2 teaspoons light agave nectar or granulated sugar

Servings: persons

7 unpeeled garlic cloves
1/2 teaspoon grated orange rind
3 tablespoons fresh orange juice
4 teaspoons achiote paste
2 tablespoons plus 2 teaspoons canola oil, divided
1 3/4 teaspoons kosher salt, divided
1 (1 1/2-pound) boneless pork shoulder, trimmed
1 cup thinly sliced red onion (half-moons)
1/2 cup water
1/4 cup cider vinegar
2 teaspoons light agave nectar or granulated sugar

1
Preheat oven to 250u00b0.
2
Heat a large cast-iron skillet over medium heat. Add garlic to pan; cook 8 minutes or until skins are well charred, turning occasionally. Remove cloves from pan; cool 5 minutes, and discard skins. Combine garlic, rind, juice, achiote paste, and 2 teaspoons oil in a mini chopper; process until smooth.
3
Sprinkle 1 teaspoon salt over pork. Brush achiote mixture evenly over pork. Place pork in a medium Dutch oven or ovenproof saucepan; cover and bake at 250u00b0 for 6 hours. Remove from oven, and let stand for 30 minutes.
4
While pork cooks, place onion in a medium bowl. Combine 1/2 cup water, vinegar, agave, and remaining 3/4 teaspoon salt in a saucepan over medium-high heat; bring to a boil, stirring until salt dissolves. Pour vinegar mixture over onion; stir. Cover bowl with plastic wrap; cool to room temperature, rearranging as needed to keep onion submerged. Chill at least 1 hour.
5
Place pork on a cutting board; shred with 2 forks. Discard fat.
6
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add 1 cup shredded pork to pan in an even layer; cook 3 minutes or until a crust develops, turning once. Place crisped pork on a platter. Repeat procedure with remaining shredded pork.
7
Place 2 warm tortillas on each of 6 plates. Top each tortilla with 1 1/2 ounces crisped pork, 1 tablespoon Tomatillo Salsa, and 1 tablespoon pickled red onion.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 unpeeled garlic cloves, 1/2 teaspoon grated orange rind, 3 tablespoons fresh orange juice, 4 teaspoons achiote paste, and more.

Yes, Carnitas Tacos With Pickled Red Onion falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carnitas Tacos With Pickled Red Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions