I’m a huge fan of street tacos, and the Pork Carnitas version is pretty easy to make at home. Just start with the right pork and plan ahead. The pork needs a little fat to survive long slow cooking without drying out, and to crisp up under the broiler. So reach for the pork butt or pork shoulder, with or without a bone. I generally buy a large chunk of pork and cut it in half, freezing the second portion for another day (just don’t try to cut through the bone, leave it in one of the halves). The extra pork works great in Carne Adovado or Green Chile Stew.
Pork Carnitas Tacos are started in the slow cooker and finished under the broiler to create crispy and caramelized bits. I like to start this dinner in the morning before work, but be warned that juicing an orange isn’t as easy as juicing a lemon. Just give yourself enough time.
If you’ve never used your broiler before, don’t worry. I almost never use mine either, but this is really easy. For electric ovens, leave the oven door cracked open slightly. Gas stoves apparently require the door to be closed, but I’ve never broiled with a gas oven so you’d best follow your oven’s instructions.
You can choose the tortilla you like best, either corn, flour or those flour-corn tortillas they sell in Texas. They’ll be a little tastier if you toast them lightly in a dry fry pan or cast iron skillet. Corn tortillas are often served doubled up with two tortillas per taco. My sons tell me that a street taco should be eaten with the first inner tortilla, while the second one is used to catch whatever falls out while you eat. Then you can fold us the second tortilla along with the dropped scraps and enjoy a second taco. But if your corn tortillas are prone to tearing, feel free to eat your tacos with two tortillas from the first bite.
There are a lot of options for topping your Pork Carnitas Tacos. I like to keep it simple with chopped red onions and cilantro leaves, and maybe a little more lime juice. You could also make those onions into quick pickled onions by soaking them in vinegar and water, overnight if possible. Other toppings to try include corn kernels, queso fresco, sliced radishes, small pineapple chunks, and lime sour cream (or lime greek yogurt). I like to serve these tacos with a simple salad on the side, since the tacos themselves are mostly meat. All the regular Mexican side dishes work well too including Cilantro Lime Rice, Mexican Rice, refried beans, Guacamole and Pico de Gallo.
Ingredients
Method
- Place all pork carnitas ingredients in a slow cooker and cook on low for 8-10 hours.
- Move an oven rack up to about 4-5 inches below the broiler heating element.
- Prepare a rimmed baking sheet by lining it with foil and preheat the broiler.
- Shred the pork, using a fork if needed, and use tongs to remove the meat to the baking sheet.
- Spread the shredded pork into a single layer on the baking sheet. Taste the meat and add salt if needed.
- Broil about 4-5 inches from the heat for 4-5 minutes or until a crust forms. To make the meat even crisper, remove the tray from the oven, turn the meat over, and broil the second side for an additional 4-5 minutes.
- Serve with warmed tortillas, chopped red onion, and fresh cilantro leaves. Top with additional lime juice if desired.
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