Carnitas Street Tacos
Juicy and fall-apart tender, these Carnitas Street Tacos taste like they came straight off a taco truck. Slow-cooked in citrus and spices, then shredded into dreamy chunks of pork and crisped under the broiler until the edges caramelize, these tasty tacos are about to become a family favorite.
Servings: 8 servings
Calories: 288kcal
Ingredients
Pork Shoulder Seasoning
- ¼ cup brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Carnitas Ingredients
- 4-5 pounds pork shoulder or pork butt
- 4 cloves garlic chopped fine
- 1 red onion chopped fine
- ½ cup orange juice (juice from 2 oranges)
- ¼ cup lime juice (juice from 2 limes)
- 1 jalapeno pepper finely diced (optional)
Instructions
- In a small bowl, mix together ¼ cup brown sugar, 2 teaspoon ground cumin, 2 teaspoon oregano, 2 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika.
- Pat the pork shoulder dry with paper towels. Rub the seasoning all over the pork on all sides.
- Place the pork in the slow cooker. Add 4 cloves of minced garlic, diced red onion, diced jalapeño (if using), ½ cup orange juice, and ¼ cup lime juice. Cover and cook on high for 5-6 hours or low for 8-10 hours, until the pork is fall-apart tender.
- Transfer the cooked pork to a rimmed baking sheet. Shred with two forks into bite-sized pieces. Return the shredded pork to the slow cooker and let it soak in the juices for 5-10 minutes.
- Use a slotted spoon to transfer the pork back to the baking sheet. Spread it out in a single layer and pour 1 cup of the reserved juices over top. Broil for 5-10 minutes, stirring every minute or two, until the edges become browned and crispy. (This step is optional but highly recommended.)
- Spoon the carnitas onto warm tortillas. Add your favorite toppings and finish with a squeeze of lime. Enjoy!
Video
Notes
- Taco Bar Idea: Turn this into a festive taco bar with toppings like pico de gallo, chopped onion, cilantro, guacamole, cabbage, jalapeños, Cotija, lime crema, and your favorite hot sauce.
- Instant Pot Method: Add ¼ cup chicken broth and cook on High Pressure for 55 minutes; natural release for 10 minutes. Crisp under the broiler.
- Oven Method: Cook covered at 325°F for about 4 hours, until tender enough to shred.
- Storage: Store leftovers in the fridge for 3-4 days, or in the freezer for up to 3 months.
Nutrition
Calories: 288kcal | Carbohydrates: 5.6g | Protein: 21.5g | Fat: 19.5g | Saturated Fat: 7.1g | Cholesterol: 82mg | Sodium: 296mg | Potassium: 364mg | Fiber: 0.8g | Sugar: 3.9g | Calcium: 39mg | Iron: 2mg
