Quick Pork Carnitas Tacos with Pickled Onion and Lime Crema

These pork carnitas tacos are a weeknight game-changer. Instead of slow-simmering a pork shoulder, we use diced pork tenderloin that cooks in minutes. The meat is seasoned with a warm, smoky spice blend, then simmered with tomato paste and chicken stock for a rich, saucy filling. Pile it into warm tortillas and top with quick-pickled onions, fresh tomato, Monterey Jack cheese and a tangy lime crema.

This recipe is all about big flavor without the long wait. The pickled onions add a bright, vinegary crunch that cuts through the richness of the pork, while the crema brings a cool, citrusy finish. Whether you’re feeding the family or hosting taco night, these carnitas are sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Diced Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve and peel the onion; thinly slice half and finely chop the remaining half. Core, deseed and finely chop the poblano. Roughly chop cilantro leaves and stems. Dice the tomato. Quarter the lime.
2. In a medium bowl, combine sliced onion, vinegar, 1 tsp sugar (2 tsp for 4 servings), 1 tbsp water and a pinch of salt. Stir until sugar and salt are mostly dissolved. Set aside to marinate, stirring occasionally, until ready to serve.
3. Pat diced pork dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork; season with salt and pepper. Cook, stirring, until browned and cooked through, 4-5 minutes. Turn off heat. Using a slotted spoon, transfer to a plate. Carefully pour out any excess grease from the pan.
4. Heat a large drizzle of olive oil in the same pan over medium-high heat. Add chopped onion and poblano; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Return pork to pan and add fajita spice, stock concentrate, half the tomato paste (all for 4 servings) and 1/4 cup water (1/3 cup for 4). Cook, stirring, until everything is coated and saucy, 1-2 minutes.
5. In a small bowl, combine sour cream, a squeeze of lime juice and a pinch of salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide filling, tomato, Monterey Jack, cilantro, pickled onion and crema between tortillas. Alternatively, put everything in individual serving bowls and let everyone assemble their own tacos. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork shoulder or loin can be substituted, but adjust cooking time as needed until tender.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 2 days. Reheat pork in a skillet.

Can I make this dairy-free?

Omit the cheese and use a dairy-free sour cream alternative or skip the crema.