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Mexican Street Tacos- Carnitas!
Author: Jackie
  • 4-5 pound bone-in Pork Shoulder (or butt)
  • 1 tsp sea salt
  • 1 tbsp cumin
  • 2 tbsp ancho chili powder
  • 1 tbsp oregano
  • 2 tbsp fresh chopped garlic
  • 1 tbsp olive oil
To assemble the carnitas:
  • 1 medium sweet white onion
  • 1 bunch of cilantro
  • Queso Fresco (optional)
  • 12-15 corn tortillas
  • Pork
  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 tbsp pork over the tortilla and sprinkle with onion and cilantro.
  4. Add Queso if desired.