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Pork Carnitas Street Tacos

Enjoy this yummy recipe on Cinco De Mayo!

Prep Time

30 Minutes

Cook Time

6 Hours





  • 1 - 4 Pound Pork Butt / Shoulder Roast Bone - In
  • 1 Teaspoon of Coarse Sea Salt
  • 1 Teaspoon of Fresh - Cracked Black Pepper
  • 1 Cup of Yellow Onion, Cut into Large Slices or Chunks
  • 4 Cloves of Garlic, Minced or Crushed
  • 1 Cup of Orange Juice
  • 2 Tablespoons of Dried Oregano
  • 1 Tablespoon of Ground Cumin
  • 1 1/2 Tablespoons of Avocado or Canola Oil

Street Taco Ingredients

  • 18 Small Tortillas (corn or flour)
  • Diced White Onion 
  • Chopped Cilantro
  • 4 Limes, Quartered


  1. Rinse the pork shoulder and pat dry with paper towels. Cut off any excess fat, but keep the fat cap intact.
  2. Season the pork with salt and pepper.
  3. Combine cumin and oregano, add oil and combine well. Brush the rub onto the pork, and then massage it into the meat with your hands.
  4. Transfer the pork into the slow cooker, with the fat cap up. Add garlic, onion, and orange juice. 
  5. Cover and cook on high for 6 hours or on low for 10 hours.
  6. Transfer pork to the cutting board. Pull the bones out. Use tongs to pull off the fat cap and any excess fat chunks.
  7. Take 2 forks and shred the meat. Don't completely shred into fine pieces, as you still want some small chunks.
  8. Char the meat
  9. Heat oil over medium-high heat in a large cast iron skillet
  10. Add pork to the skillet in one layer and leave it alone for 3 minutes so the meat will char properly.
  11. Flip meat with a spatula and char for another 2 minutes.
  12. Make the street tacos.
  13. Add the pork to the tortillas.
  14. Top with diced white onion and chopped cilantro.
  15. Pour over a little of the reserved liquid.
  16. Finish with a squeeze of fresh lime.


Source: All rights reserved to Karyl's Kulinary Krusade 

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