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Crispy Tender Carnitas Street Tacos

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A simple and flavorful recipe for tender, slow-cooked pork shoulder crisped to perfection and served on warm corn tortillas with fresh toppings. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4–5 lbs pork shoulder, well-marbled and trimmed of excess fat
  • 1 cup orange juice
  • Juice from 2 limes
  • 4 cloves garlic, minced
  • 1 large onion, quartered
  • 2 bay leaves
  • 1 tbsp cumin
  • 1 tsp dried oregano
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil or lard
  • Corn tortillas, fresh or thawed
  • Fresh cilantro, diced onion, and lime wedges for topping

Instructions

  1. Trim excess fat from the pork shoulder, leaving some marbling for tenderness. Cut into 3-4 large chunks for even cooking.
  2. In a large bowl, mix 2 teaspoons salt, 1 teaspoon black pepper, 1 tablespoon cumin, and 1 teaspoon dried oregano. Rub the seasoning evenly over the pork chunks.
  3. Place the seasoned pork in a Dutch oven along with the quartered onion, minced garlic, bay leaves, and pour in the orange juice and lime juice. Add about 1 cup of water to keep things moist. Cover with the lid.
  4. Bring to a low simmer over medium heat, then reduce to low and cook gently for about 2 hours or until the pork is fork-tender and shreds easily. Check occasionally to ensure there’s enough liquid to prevent sticking—add water if needed.
  5. Remove the pork chunks and place them on a large plate or cutting board. Use two forks or your hands to shred the meat into bite-sized pieces. Discard bay leaves and onion.
  6. Heat 2 tablespoons of vegetable oil or lard in a cast iron skillet over medium-high heat. Add shredded pork in a single layer (do this in batches if needed) and let it fry without stirring for 3-4 minutes until the bottom is golden and crispy. Flip or stir and crisp another 3 minutes. Repeat until all pork is crispy on the edges but still juicy inside.
  7. While the pork crisps, warm the corn tortillas on a dry skillet or directly over a gas flame for 20-30 seconds each side until soft and slightly charred at the edges.
  8. Pile the crispy tender carnitas on the warm tortillas. Top with diced onion, chopped cilantro, and a squeeze of fresh lime. Add salsa, sliced radishes, or avocado if desired.

Notes

Do not rush the crisping step to achieve the perfect crispy edges. Keep an eye on the heat to avoid burning the pork. If oil starts smoking, reduce heat. Warm tortillas gently to prevent breaking. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months. Reheat in a skillet to restore crispiness.

Nutrition

Keywords: carnitas, street tacos, pork shoulder, crispy pork, slow cooked pork, Mexican tacos, easy carnitas recipe

Find it online: https://yumyep.com/crispy-tender-carnitas-street-tacos-recipe-easy-homemade-guide-for-perfect-flavor/