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Crispy Carnitas Recipe: Easy Homemade Carnitas with Pickled Red Onions

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Tender, juicy pork shoulder is slow-braised with citrus and spices, then crisped under the broiler for irresistible edges and paired with tangy homemade pickled red onions. This crowd-pleasing Mexican classic is perfect for tacos, burrito bowls, or festive gatherings.

Ingredients

Scale
  • 3 lbs boneless pork shoulder (pork butt), cut into 2-inch chunks
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano (Mexican oregano preferred)
  • 2 teaspoons smoked paprika
  • 4 cloves garlic, minced
  • 1 large onion, quartered
  • 1 orange, juiced (about 1/3 cup)
  • 1 lime, juiced (about 2 tablespoons)
  • 1 cup low-sodium chicken broth
  • 2 bay leaves
  • 1 large red onion, thinly sliced
  • 3/4 cup apple cider vinegar (or white vinegar)
  • 1/2 cup water
  • 1 tablespoon sugar (or honey)
  • 1 1/2 teaspoons kosher salt
  • Optional: 1/2 teaspoon black peppercorns, 1 small garlic clove, halved, few sprigs cilantro
  • Corn tortillas or flour tortillas (warmed)
  • Fresh cilantro, chopped
  • Lime wedges
  • Crumbled cotija cheese or queso fresco
  • Avocado slices

Instructions

  1. In a medium bowl or jar, combine apple cider vinegar, water, sugar, and salt. Stir until dissolved. Add thinly sliced red onion and optional flavorings (peppercorns, garlic, cilantro). Let sit at room temperature for at least 30 minutes or refrigerate for up to 2 weeks.
  2. In a large bowl, toss pork shoulder chunks with kosher salt, black pepper, cumin, oregano, smoked paprika, and minced garlic until well coated.
  3. Place seasoned pork in a Dutch oven or oven-safe pot. Add quartered onion, orange juice, lime juice, chicken broth, and bay leaves. Stir gently. Cover and bake at 325°F for 2 to 2.5 hours, until pork is fork-tender and shreds easily. (Slow cooker: LOW 6-8 hours or HIGH 4-5 hours.)
  4. Remove pork from pot and transfer to a cutting board. Discard bay leaves and onion chunks. Shred pork with two forks or tongs. Taste and adjust seasoning if needed.
  5. Spread shredded pork in an even layer on a foil-lined sheet pan. Spoon a few tablespoons of cooking liquid over the top. Broil on HIGH for 4-6 minutes, flipping once, until crispy and caramelized.
  6. Warm tortillas in a dry skillet or over an open flame until soft and lightly charred. Stack and cover with a towel to keep warm.
  7. Fill warm tortillas with crispy carnitas. Top with pickled red onions, cilantro, avocado, cheese, and a squeeze of lime. Serve immediately.

Notes

For best results, use pork shoulder with good marbling. Crisp pork right before serving for maximum crunch. Pickle onions ahead for deeper flavor. If using a slow cooker, finish pork under the broiler. Corn tortillas keep the dish gluten-free. Adjust citrus and spice to taste. Leftovers freeze well and taste even better the next day.

Nutrition

Keywords: carnitas, crispy carnitas, pork carnitas, Mexican, tacos, pickled onions, easy carnitas, oven carnitas, slow cooker carnitas, gluten-free, dairy-free

Find it online: https://evabake.com/crispy-carnitas-recipe-easy-homemade-carnitas-with-pickled-red-onions/