Homemade Pork Carnitas Street Tacos

Taco Tuesday doesn’t have to mean ground beef again. Don’t get me wrong, I love a classic beef taco, but sometimes you want something different. That’s where carnitas come in. These pork carnitas street tacos taste like something you’d grab from a food cart, but you’re making them right in your own kitchen.

The best part? Pork shoulder is usually cheaper than other cuts, and it gets so tender when you cook it right. You’ll end up with crispy edges and juicy meat that practically falls apart when you touch it. Pile it onto warm corn tortillas with some fresh toppings, and you’ve got dinner that everyone will actually be excited about.

I like to set everything out and let people build their own tacos. The kids can keep theirs simple with just meat and cheese, while the grown-ups can load up on all the cilantro and salsa verde. Less arguing about toppings means more time eating.

What Kind of Pork Should I Use?

For carnitas, you’ll want to use a cut of pork that has a good amount of fat marbling, which keeps the meat juicy and flavorful as it cooks. Pork shoulder (also called pork butt) is the traditional choice and works perfectly for this recipe since it becomes tender and easy to shred. If you can’t find pork shoulder, pork loin will work in a pinch, though it’s a bit leaner so you might want to add a splash of oil or broth while cooking to keep it moist. You can make your carnitas from scratch by slow-cooking the pork with seasonings, or save time by picking up pre-made carnitas from your grocery store’s deli section or refrigerated meat case.

Options for Substitutions

This recipe is super flexible and works well with a few simple swaps:

• Pork carnitas: If you don’t have carnitas ready, you can use shredded chicken, beef barbacoa, or even seasoned ground beef. For a vegetarian option, try seasoned black beans or sautéed mushrooms with Mexican spices.
• Flour tortillas: Corn tortillas are actually the traditional choice for street tacos and work great here. Just warm them up on a skillet first so they don’t crack. You can also use larger tortillas if that’s what you have on hand.
• Avocado: No avocado? Use guacamole or even sour cream for that creamy element. In a pinch, a squeeze of lime and some extra salsa works too.
• Fresh cilantro: If you’re not a fan of cilantro or don’t have any, try fresh parsley or just skip it altogether. Some people add shredded cabbage for extra crunch instead.
• Salsa: Any salsa works here – red, green, pico de gallo, or even hot sauce. Use whatever heat level your family enjoys.

Watch Out for These Mistakes While Cooking

The biggest mistake when making carnitas is not crisping up the meat after it’s done cooking – once your pork is tender and shredded, spread it on a baking sheet and broil for 3-5 minutes to get those crispy, caramelized edges that make carnitas special.

Another common error is warming tortillas in the microwave, which makes them rubbery and prone to tearing – instead, char them directly over a gas flame or in a dry skillet for about 30 seconds per side until they’re soft and slightly blistered.

Don’t overload your tacos with too many toppings, as this makes them impossible to eat and the flavors compete with each other – stick to 2-3 toppings that complement the pork.

Finally, make sure to let the pork rest for a few minutes after shredding and before crisping, which allows the juices to redistribute and keeps the meat moist even after broiling.

What to Serve With Pork Carnitas Street Tacos?

I love serving pork carnitas street tacos with Mexican rice and refried beans on the side – it makes the meal feel complete and really filling. A simple corn salad with lime juice, cotija cheese, and a sprinkle of chili powder is another great option that adds a fresh, crunchy element to balance out the rich pork. If you want to keep things lighter, try some chips and guacamole or a quick cabbage slaw dressed with lime and a bit of honey. For drinks, horchata or a cold Mexican beer pairs perfectly with these tacos, especially on a warm day.

Storage Instructions

Store: Keep any leftover pork carnitas in an airtight container in the fridge for up to 4 days. I like to store the meat separately from the tortillas and toppings so everything stays fresh and you can build your tacos whenever you’re ready to eat.

Freeze: The carnitas freeze really well for up to 3 months. Let the meat cool completely, then portion it out into freezer bags and squeeze out as much air as possible. When you’re craving tacos, just thaw it overnight in the fridge.

Reheat: Warm up the carnitas in a skillet over medium heat with a splash of water or broth to keep it moist. You can also microwave it in 30-second intervals, stirring in between. Heat your tortillas in a dry pan for about 30 seconds per side to get them nice and warm.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-2000
• Protein: 70-90 g
• Fat: 85-110 g
• Carbohydrates: 150-170 g

Ingredients

For the carnitas:

• 1.5 lbs pork shoulder (cut into 2-inch chunks for even browning)
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt

For assembly:

• 8 corn tortillas (Mission street taco size)
• 1 fresh lime, cut into wedges

For the toppings:

• 1 medium white onion (finely diced into 1/4-inch pieces)
• 1 ripe avocado, sliced or mashed
• 1 large tomato, diced
• 2/3 cup salsa verde (such as Herdez)
• 1 bunch fresh cilantro, chopped

Step 1: Prepare Mise en Place and Season the Pork

• 1.5 lbs pork shoulder, cut into 2-inch chunks
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 medium white onion
• 1 bunch fresh cilantro
• 1 large tomato
• 1 ripe avocado
• 1 fresh lime

While you’re organizing your workspace, prepare all your toppings ahead of time so they’re ready when the pork finishes cooking.

Dice the white onion into 1/4-inch pieces, chop the cilantro, dice the tomato, and slice or mash the avocado (save this for last to prevent browning).

Cut the lime into wedges and set out your corn tortillas.

Now season the pork shoulder chunks generously with kosher salt and ground cumin, making sure every piece is well coated—this allows the seasoning to penetrate during the long, slow cooking process.

Step 2: Slow-Cook the Pork Until Tender and Shreddy

• Seasoned pork shoulder from Step 1
• Water

Place the seasoned pork chunks in a slow cooker (or a Dutch oven in a 300°F oven) with just enough water to barely cover the meat—about 1 to 1.5 cups.

I prefer the oven method because it gives the pork a slight caramelization on top that adds depth to the flavor.

Cook on low for 4-5 hours until the meat is fall-apart tender and shreds easily with a fork.

For a richer result, you can drain the liquid and finish the pork uncovered in a 400°F oven for 15-20 minutes to develop a light crust.

Step 3: Shred the Pork and Build Your Tacos

• Cooked pork from Step 2
• 8 corn tortillas
• 1 medium white onion, diced
• 2/3 cup salsa verde
• 1 large tomato, diced
• 1 bunch fresh cilantro, chopped
• 1 ripe avocado, sliced

Remove the cooked pork from the heat and use two forks to shred it into bite-sized pieces.

Warm your corn tortillas directly over a gas flame or in a dry skillet for about 30 seconds per side until they’re pliable and slightly charred.

Place a generous handful of shredded pork onto each tortilla, then top with a small handful of diced onion, followed by salsa verde.

I like to add the salsa while the pork is still warm so it soaks into the meat slightly.

Top with diced tomato, fresh cilantro, and avocado slices.

Step 4: Finish and Serve with Lime

• 1 fresh lime, cut into wedges

Serve the tacos immediately while the pork is still warm and the tortillas are soft.

Squeeze fresh lime juice over each taco just before eating to brighten all the flavors—the acidity ties everything together beautifully.

Homemade Pork Carnitas Street Tacos

Delicious Homemade Pork Carnitas Street Tacos recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 45 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 5 hours hrs 15 minutes mins

Servings 4 servings

Calories 1875 kcal

Ingredients

  

For the carnitas

• 1.5 lbs pork shoulder (cut into 2-inch chunks for even browning)
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt

For assembly

• 8 corn tortillas (Mission street taco size)
• 1 fresh lime, cut into wedges

For the toppings

• 1 medium white onion (finely diced into 1/4-inch pieces)
• 1 ripe avocado, sliced or mashed
• 1 large tomato, diced
• 2/3 cup salsa verde (such as Herdez)
• 1 bunch fresh cilantro, chopped

Instructions

 

• While you're organizing your workspace, prepare all your toppings ahead of time so they're ready when the pork finishes cooking. Dice the white onion into 1/4-inch pieces, chop the cilantro, dice the tomato, and slice or mash the avocado (save this for last to prevent browning). Cut the lime into wedges and set out your corn tortillas. Now season the pork shoulder chunks generously with kosher salt and ground cumin, making sure every piece is well coated—this allows the seasoning to penetrate during the long, slow cooking process.
• Place the seasoned pork chunks in a slow cooker (or a Dutch oven in a 300°F oven) with just enough water to barely cover the meat—about 1 to 1.5 cups. I prefer the oven method because it gives the pork a slight caramelization on top that adds depth to the flavor. Cook on low for 4-5 hours until the meat is fall-apart tender and shreds easily with a fork. For a richer result, you can drain the liquid and finish the pork uncovered in a 400°F oven for 15-20 minutes to develop a light crust.
• Remove the cooked pork from the heat and use two forks to shred it into bite-sized pieces. Warm your corn tortillas directly over a gas flame or in a dry skillet for about 30 seconds per side until they're pliable and slightly charred. Place a generous handful of shredded pork onto each tortilla, then top with a small handful of diced onion, followed by salsa verde. I like to add the salsa while the pork is still warm so it soaks into the meat slightly. Top with diced tomato, fresh cilantro, and avocado slices.
• Serve the tacos immediately while the pork is still warm and the tortillas are soft. Squeeze fresh lime juice over each taco just before eating to brighten all the flavors—the acidity ties everything together beautifully.