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Discover the vibrant flavors of Mexico with our delicious Pork Carnitas and Pickled Red Onion Tortilla Tacos. This dish combines tender, slow-cooked pork with tangy pickled onions, all wrapped in warm corn tortillas for a perfect street-food experience.
Ingredients
- 2 pounds pork shoulder, cut into chunks
- 1 onion, quartered
- 4 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 8 small corn tortillas
- For the pickled onions:
- 1 red onion, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Preparation of Pork Carnitas
Begin by seasoning the pork shoulder with cumin, chili powder, salt, and pepper. In a large skillet, heat the vegetable oil over medium heat. Add the pork chunks and brown on all sides. Transfer the pork to a slow cooker or a heavy pot.
Add the quartered onion and garlic to the pot, then cover the pork with water or broth. Cook on low for 6-8 hours until the pork is tender and easily shredded. Once cooked, shred the pork using two forks. For crispy edges, spread the shredded pork on a baking sheet and broil for a few minutes until crispy.
Pickling Red Onions
To prepare the pickled onions, combine vinegar, water, sugar, and salt in a bowl. Stir until the sugar and salt dissolve. Add the sliced red onions and let them marinate for at least 30 minutes. The longer they sit, the more flavorful they become.
Assembling the Tacos
Warm the corn tortillas in a dry skillet or microwave. Spoon a generous amount of shredded pork onto each tortilla. Top with pickled red onions and any additional garnishes like fresh cilantro, lime wedges, or sliced jalapeños for extra flavor.
Enjoy Your Taco Creation
Serve these flavorful tacos immediately for a satisfying meal that captures the essence of Mexican street food. They are perfect for weeknight dinners or special gatherings with friends and family.