These Pork Carnitas Street Tacos are crispy, tender, and bursting with rich, savory flavor. Slow-cooked and perfectly seasoned, theyโre the ultimate handheld bite for taco night or your next fiesta.

Jump to:
I always feel like I make a ton of carnitas but we usually eat most of it (or all of it!) in one sitting! It is so delicious!
Why This Recipe Works:
- Crispy and Tender Perfection: Slow-cooked pork gets fall-apart tender, then crisped up for that irresistible texture contrast.
- Bold, Authentic Flavor: A simple blend of spices and citrus infuses the meat with deep, savory flavor that tastes like it came from your favorite taco truck.
- Great for Feeding a Crowd: Carnitas are easy to batch-cook and perfect for parties, family dinners, or meal prep.
- Endlessly Customizable: Top with your favorite salsas, slaws, or fresh garnishesโthese street tacos work with whatever you love.
You guys know I love tacos! And here in the southwest I get plenty of opportunity to try so many different types.
Make sure to check out all my tasty taco recipes like these Chicken Street Tacos, Tacos Al Carbon, Tri Tip Tacos, Mexican Street Tacos, Fajita Tacos, Breakfast Tacos, and these Potato Tacos!
What You Need For Carnitas Tacos:
Pork Butt: Also called pork shoulder, this can be boneless or bone in.
Spices: The mixture of cumin, garlic powder, chile powder, and oregano combine for a delicious flavor combo!
Orange: I feel like this is the "secret" ingredient that many other carnitas recipes don't have. The orange citrus flavor is incredible paired with all the spices and meat.
Red Chile Sauce: This sauce is a must for me on these tacos. It brings an extra smoky, deep flavor that is not to be missed!
How to Make Pork Carnitas Street Tacos:
- Step 1: Cut up the pork and rub all sides with salt.
- Step 2:In a large stock pot heat oil and then brown all sides of the pork pieces.
Save this for later!
Don't worry, I promise not to spam you!
- Step 3: Add in the spices, orange slices, onion, and broth, bring to a boil, and reduce the heat to a simmer for ~1-1.5 hrs.
- Step 4: When the pork is done, scoop out the meat onto a cutting board and shred with a fork. Then place the shredded pork on a baking sheet and spoon a good amount of leftover broth over the shredded pork.
- Step 5: Bake in a preheated oven for 10 minutes, then spoon more leftover broth over the pork and bake for 10 more minutes.
- Step 6: Fry up some taco shells, top with red chile sauce, onion, cilantro, and enjoy!
Frequently Asked Questions
Pork shoulder and pork butt are the same cut of meat- confusing I know, but it is what it is. It is truly from the shoulder of the pig.
It cooks down into delicious pulled pork that is great for tacos, green chile stew, or pork sliders.
Pork butt needs to reach 145ยฐF before it is safe to eat HOWEVER, I highly recommend cooking it until it is between 200ยฐF and 210ยฐF. I love using my Dash thermometer for quick temperature readings!
When it reaches between 200ยฐF and 210ยฐF, the cartilage in the pork finally breaks down into a shreddable, delicious meat, perfect for tacos.
I love my red chile sauce, and always make it when I make authentic pork carnitas tacos. However, I also recommend my cilantro lime sauce, pineapple mango salsa or a roasted tomatillo salsa. In addition to salsa, add some chopped white onion, chopped cilantro, and a squeeze of lime!
Enjoy these tacos with some tasty lemonade or watermelon slushy!
More Related Recipes
If you like this recipe, make sure to check out more of my tasty dinner ideas like Smoked Chicken, Best Homemade Hamburgers, Green Chile Burgers, the Best Pico De Gallo Recipe, and Blackened Shrimp Tacos.
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
Also, don't forget to sign up for my newsletter, and make sure to follow along on Facebook, Instagram, and Pinterest!
Video
Pork Carnitas Street Tacos
Ingredients
- 2-3 lbs pork butt
- 2 tbs oil
- 2-4 teaspoon salt
- 2 teaspoon lime juice
- ยฝ onion chopped
- ยฝ teaspoon dried oregano
- 2 teaspoon chili powder
- 1 tbs garlic powder
- ยผ teaspoon cumin
- 1 orange sliced into rounds
- 32 oz beef broth
- ยฝ batch red chile sauce
- 12-15 corn tortillas
Instructions
- Trim the fat from the pork butt, and slice the whole thing into several large chunks (like 3-4) then rub the salt on all sides of the pork.2-3 lbs pork butt, 2-4 teaspoon salt
- Heat oil in a heavy-bottom stock pot, then add the pork. Brown all sides of the pork pieces. This will take 7-10 minutes. Make sure to keep flipping the pork to get a nice brown on the sides and not burn them.2 tbs oil
- Once browned, add in all the spices, onion, orange slices, lime juice, and beef broth. Bring to a boil and then reduce heat to a simmer. Simmer for 1 -1.5 hrs or until the pork is cooked all the way through. The pork needs to reach at least 145ยฐF for safety, but I recommend getting it to 200ยฐF so it shreds easily.*2 teaspoon lime juice, ยฝ onion, ยฝ teaspoon dried oregano, 2 teaspoon chili powder, 1 tbs garlic powder, 1 orange, 32 oz beef broth, ยผ teaspoon cumin
- While pork is cooking on the stove, make a batch of the best red chile sauce!
- Once cooked, using a slotted spoon, transfer the meat to a cutting board and shred. Keep the water it was boiled in youโll need it soon! Preheat the oven to 350ยฐF. While the oven is preheating, shred the pork. I find using two forks the easiest method to do this.
- Place shredded meat on a parchment-lined baking sheet. spoon a good amount of the reserved seasoned water over the meat and bake the meat for 10 minutes. Then spoon more seasoned water over the pork and bake for another 10 minutes.
- Fry up some taco shells, add red chile sauce, fresh onion, cilantro, and enjoy!12-15 corn tortillas, ยฝ batch red chile sauce
Notes
- The pork needs to reach at least 145ยฐF, BUT between 200ยฐF and 210ยฐF is best to break down cartilage and have it be shreddable.
- This can be served with my red chile sauce- highly recommend, or my cilantro lime sauce- also tasty!
- Get my favorite kitchen thermometer here- the Dash from Thermoworks!
Leave a Reply