Tender Pork Carnitas Street Tacos

If you ask me, street tacos are one of the best ways to enjoy pork.

These carnitas tacos bring together tender, slow-cooked pork shoulder with fresh toppings that add crunch and brightness. Charred corn tortillas cradle the meat while diced onion, radishes, and cilantro give each bite a nice contrast.

The pork gets cooked until it’s fall-apart soft, then crisped up at the edges for texture. Creamy avocado and tangy salsa verde tie everything together with a squeeze of lime.

It’s a satisfying meal that feels special but doesn’t require fancy techniques or hard-to-find ingredients.

What Kind of Pork Should I Use?

For carnitas, you’ll want to use a cut of pork that has enough fat to stay moist and tender during cooking. Pork shoulder (also called pork butt) is the classic choice because it has great marbling that breaks down beautifully when slow-cooked. If you can’t find pork shoulder, pork loin will work in a pinch, though it’s leaner so you’ll need to watch it more carefully to avoid drying it out. You can also save time by picking up pre-made carnitas from your local Mexican restaurant or grocery store deli counter – just heat them up and you’re ready to build your tacos.

Options for Substitutions

This recipe is super flexible, so feel free to make these swaps based on what you have:

• 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 roasted sweet potatoes with taco spices.
• Flour tortillas: Corn tortillas are actually the traditional choice for street tacos and work great here. You can also use larger tortillas if that’s what you have, just use fewer of them.
• Toppings: The beauty of tacos is you can top them however you like. Try pickled onions instead of raw, add lime crema or sour cream, throw on some cotija cheese, or use pico de gallo instead of plain tomatoes. Really, anything goes based on your preferences.

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 it for 3-5 minutes to get those crispy, caramelized edges that make carnitas special.

Another common error is using cold tortillas straight from the package, which tend to crack and tear when you fold them – warm them on a dry skillet for about 30 seconds per side or wrap them in damp paper towels and microwave for 20 seconds to make them soft and pliable.

Don’t forget to save some of the cooking liquid from your pork to drizzle over the meat before serving, as this keeps the carnitas moist and adds extra flavor.

Finally, avoid overloading your tacos with too many toppings, which makes them impossible to eat – stick to 2-3 toppings per taco so you can actually taste the carnitas and fold the tortilla without everything falling out.

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 fills everyone up. A simple corn salad with lime juice, cotija cheese, and a bit of chili powder is another great option that adds some freshness to balance out the rich pork. If you want to keep things easy, just set out some tortilla chips with guacamole and your favorite salsa for people to snack on while they build their tacos. Cold Mexican beer or a pitcher of margaritas doesn’t hurt either if you’re feeding a crowd!

Storage Instructions

Store: Keep your 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. The tortillas are best warmed quickly on a dry skillet or directly over a gas flame for that fresh-made taste.

Estimated Nutrition

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

• Calories: 2100-2300
• Protein: 90-110 g
• Fat: 90-110 g
• Carbohydrates: 200-220 g

Ingredients

For the filling:

• 1.5 lbs pork shoulder (Smithfield pork shoulder recommended)
• 8 corn tortillas (charred slightly over an open flame)
• 1 lime, cut into wedges

For the toppings:

• 1/2 small red onion, finely diced
• 1 avocado (soft to the touch for creaminess)
• 1 medium tomato, diced
• 1 cup salsa verde (Herdez brand recommended)
• 1 bunch fresh cilantro, chopped
• 3-4 radishes, thinly sliced

Step 1: Prepare the Pork Carnitas Base

• 1.5 lbs pork shoulder
• Salt and pepper to taste

Cut the 1.5 lb pork shoulder into 2-3 inch chunks, leaving some fat on the pieces for richness and moisture during cooking.

Season generously with salt and pepper on all sides.

Place the pork in a slow cooker set to low, cover, and cook for 6-8 hours until the meat is completely tender and easily shreds with a fork.

Alternatively, you can braise in a 300°F oven in a covered Dutch oven for 3-4 hours.

The low, slow heat breaks down the connective tissue and renders the fat, creating that signature tender, juicy texture of authentic carnitas.

Step 2: Shred the Pork and Prepare Fresh Toppings

• 1/2 small red onion, finely diced
• 1 medium tomato, diced
• 1 bunch fresh cilantro, chopped
• 3-4 radishes, thinly sliced
• 1 lime, cut into wedges
• 1 avocado, soft to the touch

While the pork finishes cooking, prepare all the fresh components.

Dice the red onion finely and place in a small bowl.

Dice the tomato and place in another bowl.

Chop the cilantro and set aside.

Thinly slice the radishes and set aside.

Cut the lime into wedges and set on a serving plate.

I like to slice the avocado just before serving to prevent browning—cut it in half lengthwise, remove the pit, and scoop the flesh into a small bowl, lightly mashing with a fork and a pinch of salt.

Once the pork is fall-apart tender, remove it from the cooker and shred using two forks, discarding any large pieces of fat if desired (though some fat adds great flavor).

Skim any excess fat from the cooking liquid if preferred, though a little fat contributes to authentic carnitas flavor.

Step 3: Char the Tortillas and Assemble the Tacos

• shredded pork from Step 1
• 8 corn tortillas
• diced red onion from Step 2
• diced tomato from Step 2
• thinly sliced radishes from Step 2
• chopped cilantro from Step 2
• mashed avocado from Step 2
• 1 cup salsa verde
• lime wedges from Step 2

Heat the corn tortillas directly over a gas flame or in a dry skillet over medium-high heat for 15-20 seconds per side until lightly charred and pliable.

Stack the warm tortillas in a kitchen towel to keep them soft.

To assemble, place 2-3 tablespoons of the shredded pork from Step 1 onto each tortilla, then add a small spoonful of diced red onion, tomato, and radishes.

Top with fresh cilantro, a small dollop of mashed avocado, and a splash of salsa verde.

I find that building the tacos in this specific order—starting with warm pork, then cold fresh components, and finishing with the creaminess of avocado and brightness of salsa—creates the best balance of textures and flavors.

Serve immediately with lime wedges for squeezing over each taco.

Tender Pork Carnitas Street Tacos

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

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Total Time 3 hours hrs 42 minutes mins

Servings 6 servings

Calories 2200 kcal

Ingredients

  

For the filling

• 1.5 lbs pork shoulder (Smithfield pork shoulder recommended)
• 8 corn tortillas (charred slightly over an open flame)
• 1 lime, cut into wedges

For the toppings

• 1/2 small red onion, finely diced
• 1 avocado (soft to the touch for creaminess)
• 1 medium tomato, diced
• 1 cup salsa verde (Herdez brand recommended)
• 1 bunch fresh cilantro, chopped
• 3-4 radishes, thinly sliced

Instructions

 

• Cut the 1.5 lb pork shoulder into 2-3 inch chunks, leaving some fat on the pieces for richness and moisture during cooking. Season generously with salt and pepper on all sides. Place the pork in a slow cooker set to low, cover, and cook for 6-8 hours until the meat is completely tender and easily shreds with a fork. Alternatively, you can braise in a 300°F oven in a covered Dutch oven for 3-4 hours. The low, slow heat breaks down the connective tissue and renders the fat, creating that signature tender, juicy texture of authentic carnitas.
• While the pork finishes cooking, prepare all the fresh components. Dice the red onion finely and place in a small bowl. Dice the tomato and place in another bowl. Chop the cilantro and set aside. Thinly slice the radishes and set aside. Cut the lime into wedges and set on a serving plate. I like to slice the avocado just before serving to prevent browning—cut it in half lengthwise, remove the pit, and scoop the flesh into a small bowl, lightly mashing with a fork and a pinch of salt. Once the pork is fall-apart tender, remove it from the cooker and shred using two forks, discarding any large pieces of fat if desired (though some fat adds great flavor). Skim any excess fat from the cooking liquid if preferred, though a little fat contributes to authentic carnitas flavor.
• Heat the corn tortillas directly over a gas flame or in a dry skillet over medium-high heat for 15-20 seconds per side until lightly charred and pliable. Stack the warm tortillas in a kitchen towel to keep them soft. To assemble, place 2-3 tablespoons of the shredded pork from Step 1 onto each tortilla, then add a small spoonful of diced red onion, tomato, and radishes. Top with fresh cilantro, a small dollop of mashed avocado, and a splash of salsa verde. I find that building the tacos in this specific order—starting with warm pork, then cold fresh components, and finishing with the creaminess of avocado and brightness of salsa—creates the best balance of textures and flavors. Serve immediately with lime wedges for squeezing over each taco.