Carnitas Street Tacos

Short Description

Carnitas Street Tacos are a Mexican classic featuring tender, slow-cooked pork shoulder with crispy edges, served on warm tortillas and topped with onion, cilantro, and fresh lime. They are simple yet full of flavor, making them a perfect dish for any occasion.

Why You’ll Love This Recipe

• Juicy and flavorful pork infused with citrus and spices.

• Crispy edges for that authentic carnitas texture.

• Versatile toppings and tortilla options to customize as you like.

• Easy to prepare ahead, making it perfect for gatherings or meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Pork shoulder (pork butt)

• Orange juice

• Lime juice

• Onion

• Garlic

• Chicken broth

• Ground cumin

• Oregano

• Chili powder or paprika

• Salt and pepper

• Corn or flour tortillas

• Diced onion, chopped cilantro, and lime wedges for topping

• Optional toppings: cotija cheese, crema, guacamole, salsa, or pickled onions

Directions

1. Season the pork shoulder with spices.

2. Place in a slow cooker with onion, garlic, citrus juices, and broth. Cook on LOW for 8–10 hours or HIGH for 4–5 hours until fork-tender.

3. Shred the pork with forks.

4. Spread the shredded meat on a baking sheet and broil for 3–5 minutes until the edges are crispy, or crisp in a hot skillet.

5. Warm tortillas in a skillet or directly over a flame.

6. Assemble tacos by filling tortillas with carnitas and topping with onion, cilantro, and lime. Add extra toppings if desired.

Servings and Timing

• Servings: About 12–16 street tacos, depending on tortilla size and filling.

• Prep time: 15 minutes

• Cook time: 8–10 hours (slow cooker) or 4–5 hours (oven)

• Crisping time: 5 minutes

• Total time: 8–10 hours including cooking

Variations

• Use different spices such as chipotle powder or smoked paprika for added depth.

• Try flour tortillas instead of corn for a softer texture.

• Add toppings like avocado crema, queso fresco, or jalapeños.

• Substitute jackfruit for a vegan-friendly alternative.

Storage / Reheating

• Store leftovers in the refrigerator for up to 4 days in an airtight container.

• Freeze for up to 3 months.

• Reheat in the oven at 350°F with a splash of broth until warm, then broil briefly for crispiness.

• Alternatively, reheat in a skillet with a little liquid until hot.

FAQs

1. Can I use a different cut of pork?

Pork shoulder or butt is best because of its fat content, but you can use pork loin if you prefer a leaner option.

2. How do I get the carnitas crispy?

After shredding, broil or pan-fry the pork to achieve crispy edges.

3. Can I make this ahead of time?

Yes, cook and shred the pork in advance, then reheat and crisp it just before serving.

4. Should I use corn or flour tortillas?

Corn tortillas are more traditional, but flour tortillas work if you prefer a softer bite.

5. What toppings go well with carnitas tacos?

Onion, cilantro, and lime are classic, but you can add cheese, crema, guacamole, or salsa.

6. Can I cook carnitas without a slow cooker?

Yes, you can braise pork in a Dutch oven or large pot in the oven until tender.

7. How long do leftovers last?

Refrigerated leftovers last 3–4 days; frozen carnitas last up to 3 months.

8. Are carnitas the same as pulled pork?

They are similar, but carnitas are finished by crisping, while pulled pork is usually left soft.

9. Why use orange juice in carnitas?

The acidity helps tenderize the meat and adds a subtle sweetness that balances the spices.

10. Can I make carnitas tacos vegetarian?

Yes, jackfruit or mushrooms can be seasoned and cooked in the same way to mimic the texture of pork.

Conclusion

Carnitas Street Tacos are a flavorful and versatile dish that combines tender pork with crisp edges, wrapped in warm tortillas and topped with fresh garnishes. They are easy to make, adaptable to your preferences, and perfect for both weeknight dinners and festive gatherings.

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