Let’s be honest, Taco Tuesday is not just a day, it’s a state of mind! And while there are countless taco variations out there, Pork Street Tacos hold a special place in the hearts (and stomachs) of many. If you’re craving that authentic street food experience right in your kitchen, you’ve come to the right place. This recipe for Pork Carnitas Street Tacos is not only incredibly delicious but also surprisingly easy to make, thanks to the magic of the slow cooker.
I’m a huge fan of pulled pork, and the slow cooker is my best friend when it comes to creating tender, flavorful meat with minimal effort. The aroma that fills your home as the pork slowly cooks is simply irresistible, and the anticipation of the feast to come is almost as satisfying as the tacos themselves! So, if you’re looking for a crowd-pleasing meal that’s both simple and bursting with authentic flavor, these Pork Carnitas Street Tacos are your answer.
Why You’ll Love This Pork Street Tacos Recipe
This isn’t just another taco recipe; it’s your ticket to experiencing genuine pork street tacos at home. Here’s why this recipe works so well:
- Minimal Effort, Maximum Flavor: The slow cooker does most of the work, transforming a humble pork shoulder into incredibly tender and flavorful carnitas.
- Perfect for Gatherings: Whether you’re hosting a casual weeknight dinner or a weekend fiesta, this recipe is a fantastic way to feed a crowd.
- Versatile Leftovers: The succulent pork carnitas are not just for tacos! Get creative with leftovers and explore other delicious dishes (more on that later!).
Choosing the Best Pork for Street Tacos
The star of our pork street tacos is undoubtedly the pork itself. For authentic carnitas, pork shoulder, also known as pork butt, is the undisputed champion. Its beautiful marbling of fat renders down during the slow cooking process, resulting in incredibly juicy and tender meat that practically melts in your mouth.
Bone-in vs. Boneless Pork Shoulder? For this recipe, I strongly recommend bone-in pork shoulder. The bone adds an extra layer of flavor depth to the carnitas as it cooks. Plus, bone-in cuts are often more budget-friendly, making it a win-win!
Should You Trim the Fat Cap? Absolutely not, at least not before cooking. That thick layer of fat, the “fat cap,” is a flavor powerhouse. It renders down and bastes the pork as it cooks, contributing to the rich, savory taste we crave in carnitas. Don’t worry, it’s easily removed after cooking.
Key Ingredients for Flavorful Pork Carnitas Street Tacos
Let’s talk about the ingredients that will transform your pork shoulder into mouthwatering carnitas:
- Pork Shoulder: The foundation of our tacos, providing rich flavor and tender texture.
- Salt and Pepper: Simple yet essential for seasoning the pork and enhancing its natural flavors. Don’t be shy with the seasoning!
- Cumin and Oregano: This classic spice duo creates the signature warm, earthy, and slightly citrusy flavor profile of authentic carnitas.
- Oil: Traditional recipes often call for lard, but avocado or canola oil are excellent substitutes for achieving that perfect sear later on.
- Garlic, Onion, and Orange Juice: This aromatic trio adds depth, sweetness, and acidity, balancing the richness of the pork and creating a complex flavor symphony.
Slow Cooking and Crisping Your Pork Carnitas
The slow cooker is your secret weapon for achieving incredibly tender pork carnitas with minimal hands-on time. Whether you’re at work all day or prefer to let it cook overnight, the slow cooker ensures perfectly cooked pork every time.
Slow Cooker Time: Aim for 10 hours on low heat or 6 hours on high heat. The pork is ready when it’s fall-apart tender and easily shreds with a fork.
Dealing with the Fat Cap: Once the pork is cooked, transfer it to a cutting board. The fat cap will now easily peel off with tongs. Discard the fat cap and remove any other large chunks of fat.
Shredding the Pork: Using two forks, gently pull the pork apart. Don’t shred it too finely; you want to keep some small, succulent chunks for that authentic street taco texture.
Pro Tip for Juicy Carnitas: Strain the cooking juices through a fine-mesh strainer to remove excess fat. Reserve these flavorful juices and store them with the leftover pork to keep it moist and delicious.
overhead shot of 3 finished tacos with cilantro and lime wedges on the side
Achieving that Signature Carnitas Char
The hallmark of authentic pork carnitas is that irresistible crispy, slightly charred exterior. There are two fantastic methods to achieve this:
- Cast Iron Skillet: For smaller portions, heat oil in a cast iron skillet over medium-high heat. Add the shredded pork in a single layer and sear for 3 minutes per side until beautifully browned and crispy.
- Broiler: For larger batches, spread the shredded pork on a lightly oiled baking sheet and broil for about 5 minutes, keeping a close eye to prevent burning.
The cast iron skillet method is ideal for smaller servings, ensuring each batch is perfectly crispy. The broiler method is a time-saver when you’re feeding a crowd.
overhead shot of 3 finished street tacos laying flat on a board with lime wedges on the side
Step-by-Step Guide to Perfect Pork Street Tacos
Ready to make some amazing pork street tacos? Follow these simple steps:
- Prepare the Pork: Rinse the pork shoulder and pat it dry with paper towels. Generously season it with salt and pepper.
- Make the Spice Rub: In a small bowl, combine cumin, oregano, and oil. Mix well to create a flavorful rub. Brush the rub all over the pork, massaging it into the meat.
overhead process shot: pork with seasonings rubbed in on a cutting board
- Slow Cook the Pork: Transfer the seasoned pork to your slow cooker, fat cap facing up. Add sliced onions, minced garlic, and orange juice.
overhead process shot: pork, onion, garlic, and orange juice in a crock pot
- Cook Until Tender: Cover and cook on low for 10 hours or on high for 6 hours, until the pork is incredibly tender.
overhead process shot: finished pork inside a slow cooker
- Shred the Pork: Remove the pork from the slow cooker and transfer it to a cutting board. Remove and discard the fat cap and any excess fat. Shred the pork using two forks, leaving some chunks intact.
overhead close up shot of shredded pork
- Crisp the Carnitas: Heat a bit of oil in a large skillet over medium-high heat. Add the shredded pork in a single layer and sear for 2-3 minutes per side until nicely charred and crispy.
overhead process shot: cooked pork, charring in a skillet
Serving Your Delicious Pork Street Tacos
Pork Carnitas Street Tacos are best served family-style, allowing everyone to assemble their own tacos just the way they like them!
Street Taco Essentials:
- Small Tortillas: Use traditional small corn or flour tortillas. Warm them up for extra flavor and pliability.
- Toppings: Keep it simple and authentic with diced white onion and freshly chopped cilantro.
- Lime Wedges: A squeeze of fresh lime juice is the perfect finishing touch, adding a bright, zesty element.
- Reserved Juices (Optional): Drizzle a little of the reserved cooking juices over the carnitas for extra moisture and flavor.
close up shot of 2 finished street tacos
Pro Serving Tip: Only crisp the amount of carnitas you plan to eat immediately. Keep the remaining pork with the reserved juices and crisp it up right before serving to maintain optimal texture and prevent drying out.
Making the Most of Leftover Pork Carnitas
Lucky you if you have leftovers! Pork Carnitas are fantastic for meal prepping and can be transformed into a variety of dishes throughout the week.
Leftover Storage:
- Cool Down: Allow the slow cooker and pork to cool to room temperature before storing.
- Refrigerate: Store the pork in the refrigerator overnight to allow the fat to solidify.
- Skim Fat: The next day, remove from the fridge and skim off the solidified layer of fat.
Reheating Leftovers:
- Slow Cooker Reheat: For larger portions, let the crockpot rest at room temperature for an hour, then reheat on low for about 30 minutes.
- Skillet or Microwave: For smaller portions, reheat in a skillet or microwave until warmed through. Remember to crisp up the carnitas again for the best texture!
Creative Leftover Ideas:
- Carnitas Burrito Bowls: Serve over rice with your favorite toppings like beans, salsa, and guacamole.
- Pork Carnitas Nachos: Layer carnitas on tortilla chips with cheese, jalapeños, and all your nacho favorites.
- Carnitas Quesadillas: Stuff tortillas with carnitas and cheese for a quick and satisfying meal.
More Pork Recipes to Explore
Craving more delicious pork dishes? Here are a few more recipes you might enjoy:
(This section could link to other pork recipes on streetsounds.net if available, to further enhance SEO and user engagement. If not, it can be omitted or replaced with general suggestions)
Pork Street Tacos Recipe
Ingredients
For the Pork Carnitas:
- 4 lbs Pork Shoulder (boneless or bone-in)
- 1 tsp Coarse Sea Salt
- 1 tsp Freshly Cracked Black Pepper
- 1 cup Yellow Onion, roughly sliced
- 4 cloves Garlic, minced or crushed
- 1 cup Orange Juice
- 2 tbsp Dried Oregano
- 1 tbsp Ground Cumin
- 1 1/2 tbsp Avocado or Canola Oil
For Serving:
- 18 Small Tortillas (corn or flour)
- Diced White Onion
- Chopped Cilantro
- 4 Limes, quartered
Instructions
- Season Pork: Rinse pork shoulder and pat dry. Trim excess fat, leaving the fat cap. Season generously with salt and pepper.
- Prepare Spice Rub: Combine cumin, oregano, and oil. Brush over pork and massage in.
- Slow Cook: Place pork in slow cooker, fat cap up. Add onion, garlic, and orange juice.
- Cook: Cover and cook on high for 6 hours or low for 10 hours.
- Shred Pork: Transfer pork to cutting board. Remove bones and fat cap. Shred pork with forks.
- Char Carnitas: Heat oil in skillet over medium-high. Add pork in a layer and sear 3 minutes per side until charred.
- Assemble Tacos: Warm tortillas. Fill with carnitas, onion, and cilantro. Drizzle with reserved juices (optional). Squeeze lime juice over.
Recipe Notes
- Bone-in vs. Boneless: Bone-in pork shoulder is recommended for flavor and cost-effectiveness.
- Fat Cap: Do not remove fat cap before cooking for maximum flavor.
- Juice Saving Tip: Reserve cooking juices to keep leftover pork moist.
- Crisping Tip: Only crisp the pork you’ll eat immediately to prevent drying out upon reheating.
- Leftover Prep: Cool crockpot and pork. Refrigerate overnight. Skim fat.
- Reheating in Crockpot: Let crockpot rest at room temp for 1 hour, then reheat on low for 30 minutes. Crisp before serving.
- Storing Leftovers: Store in airtight container in fridge up to 1 week, or freeze for up to 3 months.
Nutrition Information:
Yield: 12 Serving Size: 3 tacos
Amount Per Serving:
Calories: 726
Total Fat: 39g
Saturated Fat: 13g
Trans Fat: 0g
Unsaturated Fat: 22g
Cholesterol: 136mg
Sodium: 810mg
Carbohydrates: 49g
Fiber: 4g
Sugar: 3g
Protein: 43g
Nutrient values are estimates and may vary.
