Pork Carnitas Street Tacos

These carnitas street tacos are bursting with flavor and you won’t be able to stop eating them! Topped with a delicious red chile sauce and they are out of this world good!

Course Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings tacos

Calories 155kcal

Author Lisa

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
1 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 to 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.
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 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, 1 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! (affiliate link)

Nutrition