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    Home » Mexican Food

    Mexican Street Tacos- Carnitas!

    Published on May 2, 2013 by theseasidebaker Last Modified on June 12, 2017 / 14 Comments

    2.5K shares
    Jump to Recipe

    Mexican Street Tacos- Carnitas

    Carnitas-Mexican street tacos. Juicy, succulent, bursting with flavor, slow oven roasted pork shoulder adorned with sweet white onion and fresh cilantro. Perfection.

    Mexican Street Tacos

    I really don't know what is wrong with me, because up until yesterday, I have never actually made carnitas. Now, I just want to stuff my face in the pan and eat them for the rest of eternity. If there is anything that I can urge you to make, it is this. I don't care if it is Fourth of July, Christmas or Cinco de Mayo, stop what you are doing and make it NOW. Yup, I am yelling at you. This is an order.

    Carnitas

    Pork shoulder is a great piece of meat to feed a crowd. It is cheap, and if made right, absolutely delicious. This is a great recipe because you put it in your oven a good 4 hours before your company arrives, which gives you plenty of time to clean your toilettes and mop your floors. Things I am always doing 5 minutes before people start knocking! And, if you have a family like mine, where you say dinner served at 5 pm and they don't arrive until 7 pm, you can just turn your oven down and leave it in. It is so juicy that it would withstand a few extra hours at a low temp!

    Carne

     

     

     

    Print
    Mexican Street Tacos- Carnitas!
    Author: Jackie
    Ingredients
    Carnitas
    • 4-5 pound bone-in Pork Shoulder (or butt)
    • 1 teaspoon sea salt
    • 1 tablespoon cumin
    • 2 tablespoon ancho chili powder
    • 1 tablespoon oregano
    • 2 tablespoon fresh chopped garlic
    • 1 tablespoon olive oil
    To assemble the carnitas:
    • 1 medium sweet white onion
    • 1 bunch of cilantro
    • Queso Fresco (optional)
    • 12-15 corn tortillas
    • Pork
    Instructions
    Carnitas
    1. Cut Pork Shoulder into 2 inch chunks.
    2. I cut around the bone as much as I could, but don't worry too much because it will shred off later. Place in bowl.
    3. In a large pan, heat oil on medium high.
    4. Sprinkle salt, cumin, ancho chili powder, oregano and garlic over pork chunks and mix to combine.
    5. Add pork and pork bone to heated pan and brown for about 5 minutes*.
    6. * I was not worried about every piece being browned, I just stood over the pan, stirred the meat (all of it) a few times and that was it.
    7. This can also be done in a dutch oven which can directly be transferred to the oven.
    8. Transfer the meat to a large baking dish cover with foil.
    9. Slowly roast at 300 degrees for 4 hours.
    To assemble the carnitas:
    1. Finely chop onion and cilantro.
    2. Warm tortillas either on the grill or in the microwave.
    3. Spoon about 2 tablespoon pork over the tortilla and sprinkle with onion and cilantro.
    4. Add Queso if desired.

    On tomorrow's Menu, Crock Pot Mexican Refried Beans and Mexican Restaurant style rice!

     Crock Pot Mexican Refried Beans and Mexican Restaurant style rice

     

    « Chicken Verde Tacos
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    2.5K shares

    Reader Interactions

    Comments

    1. Clare Foley (@clarepfoley)

      May 07, 2013 at 9:36 am

      I LOVE carnitas! Is it really as simple as you just made it seem? Also, I really think I need to plan a visit down to SD so I can sample your food!

      Reply
      • The Seaside Baker

        May 07, 2013 at 9:48 am

        YES Clare they are really that simple and sooooo delicious!!! I have already made them two more times since posting! You probably will come down here before I get back up there (the baby is staying)...so come down and we will eat our way through San Diego and my kitchen! You can stay with me!

        Reply
    2. Brandon @ Kitchen Konfidence

      April 28, 2014 at 10:47 am

      This looks so simple and delicious!! And it looks like you got some good char on those tortillas too 😉

      Reply
      • theseasidebaker

        April 30, 2014 at 7:16 am

        Hubby loves char!

        Reply
    3. kimberly.ann | bake.love.give.

      April 28, 2014 at 10:49 am

      Oh how this post makes me miss San Diego! I think these will be on the menu in the near future! 🙂

      Reply
      • theseasidebaker

        April 30, 2014 at 7:15 am

        This is one of the reasons I started to learn how to cook Mexican food. We are planning on leaving California at some point and I never want to be without!

        Reply
    4. Liz@Virtually Homemade

      April 28, 2014 at 11:53 am

      These look awesome! I love a good street taco. Fun doing the Monday link up with you 🙂

      Reply
      • theseasidebaker

        April 30, 2014 at 7:14 am

        You too 🙂

        Reply
    5. Barbara

      April 29, 2014 at 9:00 am

      Mmmm, carnitas is my favorite in tacos & burritos and you make it so simple. It's also nice to know I'm not the only one who's mopping and cleaning toilets right before company 🙂

      Reply
      • theseasidebaker

        April 30, 2014 at 7:14 am

        Thanks Barbara! Yes, this recipe is super simple, just takes a bit of time.

        Reply
    6. Adam

      May 27, 2014 at 3:25 pm

      how many servings did the above recipe make?

      Reply
    7. Peggy

      February 05, 2019 at 12:55 pm

      This was totally delicious and authentic tasting. I did mine in a Dutch Oven. I might only go 3.5 hours next time. Having trouble getting the pot clean!

      I omitted the chile powder due to a nightshade sensitivity. I served it with queso fresco, cilantro and a dollop of guac, (just because I can!)

      This will be a go-to from now on! It's hard living in Texas but not being able to eat Mexican! This is a happy answer to that problem!

      Reply

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