Print

Amazing Pork Carnitas Street Tacos: 3 Secrets

Pork Carnitas Street Tacos
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make tender and flavorful Pork Carnitas for authentic Mexican street tacos. This recipe is perfect for a family meal or party, offering a taste of traditional Mexican cuisine.

Ingredients

Scale
  • 3 pounds pork shoulder (Boston butt), cut into 3-inch chunks
  • 1 orange, halved
  • 1/2 white onion, cut into quarters
  • 4 cloves garlic, smashed
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup lard or vegetable oil
  • 1/4 cup milk
  • 12 corn tortillas
  • Optional toppings: chopped white onion, cilantro, salsa, lime wedges

Instructions

  1. Place pork chunks in a large pot or Dutch oven.
  2. Squeeze the juice from the orange halves over the pork. Add the squeezed orange halves to the pot.
  3. Add onion quarters, smashed garlic cloves, oregano, cumin, salt, and pepper to the pot.
  4. Pour in the lard or vegetable oil and the milk.
  5. Cover the pot and cook on low heat for 3 to 4 hours, or until the pork is very tender.
  6. Remove the pork from the pot and shred it using two forks. Discard the orange halves, onion, and garlic.
  7. Place the shredded pork back into the pot with the cooking liquid. Stir to combine.
  8. Increase the heat to medium-high and cook, stirring occasionally, until the liquid has evaporated and the pork is slightly crispy.
  9. Warm the corn tortillas.
  10. Serve the carnitas in the warm tortillas and add your favorite toppings.

Notes

  • For crispier carnitas, broil the shredded pork for a few minutes after the liquid has evaporated, watching carefully to prevent burning.
  • You can also cook this in a slow cooker on low for 6-8 hours or high for 3-4 hours.
  • If you don’t have lard, vegetable oil or even water can be used, but lard adds the most authentic flavor and texture.

Nutrition

Find it online: https://afripaket.com/pork-carnitas-street-tacos/