Pork Carnitas Street Tacos
Pork carnitas street tacos are crispy, tender, and full of rich flavor—perfect for taco night or your next fiesta.
Servings: 15 tacos
Calories: 155kcal
Ingredients
- 2-3 lbs pork butt
- 2 tbs oil
- 2-4 teaspoon salt
- 2 teaspoon lime juice
- ½ onion chopped
- ½ teaspoon dried oregano
- 2 teaspoon chili powder
- 1 tbs garlic powder
- ¼ teaspoon cumin
- 1 orange sliced into rounds
- 32 oz beef broth
- ½ 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 145°F for safety, but I recommend getting it to 200°F so it shreds easily.*2 teaspoon lime juice, ½ onion, ½ teaspoon dried oregano, 2 teaspoon chili powder, 1 tbs garlic powder, 1 orange, 32 oz beef broth, ¼ 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 you’ll need it soon! Preheat the oven to 350°F. 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, ½ batch red chile sauce
Video
Notes
Tips and Tricks
- The pork needs to reach at least 145°F, BUT between 200°F and 210°F 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!
Nutrition
Calories: 155kcal | Carbohydrates: 11g | Protein: 13g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 589mg | Potassium: 310mg | Fiber: 2g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg