Quick Pork Carnitas Tacos with Pickled Onion and Monterey Jack

Craving the deep, smoky flavors of carnitas but short on time? These quick pork carnitas tacos are your answer. By using diced pork tenderloin instead of a slow-cooked shoulder, we’ve cut the cooking time dramatically without sacrificing taste. The pork is seared until golden, then simmered with a fajita spice blend, tomato paste and chicken stock for a rich, saucy filling.

Pile the meat into warm flour tortillas and top with quick-pickled red onions, fresh tomato, Monterey Jack cheese and a tangy lime crema. The combination of spicy, tangy and creamy elements makes every bite irresistible. Perfect for a busy weeknight or a casual taco night with friends.

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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; finely chop half and very thinly slice the remaining half. Core, deseed and finely chop the poblano pepper. Roughly chop cilantro leaves and stems. Dice the tomato. Quarter the lime.
2. In a medium bowl, combine the sliced onion, white wine vinegar, 1 teaspoon sugar (2 teaspoons for 4 servings), a pinch of salt and 1 tablespoon water. Stir until the sugar and salt are mostly dissolved. Set aside to marinate, stirring occasionally, until ready to serve.
3. Pat the diced pork dry with paper towels. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add the pork and season with salt and pepper. Cook, stirring, until browned and cooked through, 4-5 minutes. Turn off the heat. Using a slotted spoon, transfer the pork 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 the chopped onion and poblano; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. Return the pork to the pan and add the fajita spice blend, chicken stock concentrate, half the tomato paste (all for 4 servings) and ¼ cup water (⅓ cup for 4). Cook, stirring, until everything is coated and saucy, 1-2 minutes.
5. In a small bowl, combine the sour cream, a squeeze of lime juice and a pinch of salt and pepper. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Meanwhile, wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the filling among the tortillas. Top with diced tomato, Monterey Jack cheese, cilantro, pickled onion and a drizzle of crema. (Alternatively, place 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, you can use pork shoulder or loin, but adjust cooking time as needed. Diced pork tenderloin is used here for quick cooking.

How do I store leftovers?

Store the pork filling, pickled onion and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork in a pan before serving.

Can I make this recipe dairy-free?

Yes, use a dairy-free sour cream alternative and omit the Monterey Jack cheese or use a dairy-free cheese substitute.