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Carnitas Street Tacos

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Delicious and authentic Carnitas Street Tacos made with tender, slow-cooked pork, perfect for taco nights or gatherings.

Ingredients

Scale
  • 2 lbs pork shoulder, cut into chunks
  • 1 tbsp olive oil
  • 1 cup orange juice
  • 1/4 cup lime juice
  • 4 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 onion, chopped
  • 1/2 cup chicken broth
  • Corn tortillas, for serving
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped white onion
  • Lime wedges, for serving
  • Salsa or hot sauce, optional

Instructions

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add pork chunks and sear on all sides until browned.
  2. Add orange juice, lime juice, garlic, cumin, oregano, salt, pepper, chopped onion, and chicken broth to the pot.
  3. Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, or until pork is tender and easy to shred.
  4. Remove lid and increase heat to medium-high. Cook uncovered for another 20-30 minutes, allowing the liquid to evaporate and the meat to crisp up in its own fat.
  5. Shred pork using two forks and mix it well with the remaining crispy bits in the pot.
  6. Warm corn tortillas in a skillet or over an open flame until pliable.
  7. Assemble tacos by placing carnitas on tortillas, then topping with chopped onion, cilantro, and a squeeze of lime.
  8. Serve immediately with salsa or hot sauce if desired.

Notes

  • For extra crispiness, broil shredded pork on a baking sheet for 5-8 minutes before serving.
  • Can be made ahead and stored in the fridge for up to 3 days or frozen for up to 2 months.
  • Try adding pickled red onions or avocado for extra flavor.

Nutrition

Keywords: Carnitas, Street Tacos, Pork Tacos, Mexican Tacos, Slow Cooked Pork

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