Pork Carnitas Street Tacos
These Pork Carnitas Street Tacos are the kind of recipe that makes your whole house smell amazing all day long. Low and slow is the move here, and when you crisp that pork up at the end, it is absolute magic. We make these for every gathering and they disappear within minutes.
Why You’ll Love This Recipe
- Fall-apart tender pork every time
- That crispy finish is the game changer
- Great for feeding a crowd
- Leftovers are incredible in burritos or bowls
Ingredients
- pork shoulder
- orange juice
- cumin
- oregano
- corn tortillas
- onion
- cilantro
- lime
How to Make It
Season pork shoulder generously with cumin, oregano, salt, and pepper. Place in a Dutch oven with orange juice and enough water to come halfway up the meat. Braise covered at 325 degrees for about 2.5 to 3 hours until completely fork tender. Shred the pork and spread on a sheet pan, drizzle with some of the braising liquid, and broil for about 5 minutes until the edges get crispy. Serve in warm corn tortillas with onion, cilantro, and a big squeeze of lime.
Pork Carnitas Street Tacos
Pork shoulder slow cooked with orange, cumin and oregano, then crisped under the broiler and piled into small corn tortillas with onion and cilantro.
Ingredients
Method
- Season the pork with the salt, pepper, cumin and oregano.
- Put it in a heavy pot with the orange juice, quartered onion and garlic cloves. Cover and cook at 300 degrees for about 3 hours, until it shreds easily.
- Lift the pork out and shred it with two forks. Strain and keep the cooking liquid.
- Spread the shredded pork on a sheet pan, spoon over a few tablespoons of the cooking liquid, and broil 5 to 7 minutes until the edges go crisp and dark.
- Warm the tortillas in a dry pan, stacking them under a towel as you go.
- Serve two tortillas per taco with the crispy pork, diced white onion, cilantro and a squeeze of lime.
Notes
The broiler step is not optional, that is where the crunchy edges come from. Spoon a little cooking liquid over the pork before it goes under.
