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    Home » Dairy Free » Carnitas Street Tacos

    Carnitas Street Tacos

    Published: Aug 12, 2017 · Modified: Mar 19, 2022 by Erica Julson · This post may contain affiliate links · 5 Comments

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    Carnitas Street Tacos at Home!

    It's taco night every night up in this house.

    Whenever we have leftover roasted pork or packages of ground beef or turkey tucked away in the freezer, my go-to is TACOS!

    And sometimes simple street tacos are what hit the spot.

    No need for fancy schmancy toppings.

    The savory carnitas take center stage, simply highlighted with salsa verde, white onion, fresh cilantro, and a pop of lime.

    Carnitas Street Tacos

    The key to perfect tacos at home is lightly pan-frying the tortillas.

    DO NOT, I repeat, DO NOT, under any circumstances, serve the tortillas raw. Blech!

    You'll end up with chalky bland tortillas that crack and break into pieces as you try to eat.

    Instead, take a few minutes to warm the tortillas in a pan with a little oil. They'll get slightly crisp, and take on a beautiful golden color. Instead of tearing, they'll remain nice and tender and perfect for stuffing with carnitas.

    Carnitas Street Tacos by Registered Dietitian Erica Julson

    You can totally customize this recipe to serve even more people.

    Just estimate roughly 1 hour of slow-cooking in the oven per pound of meat.

    These tacos are the perfect Sunday football party fare!

     

    Recipe

    Carnitas Street Tacos

    5 from 3 votes
    Print
    Prep15 minutes mins
    Cook4 hours hrs 30 minutes mins
    Total4 hours hrs 45 minutes mins
    Servings: 16 tacos
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    Ingredients 

    • 4 pounds bone-in skin-on pork shoulder
    • Kosher salt
    • Freshly ground black pepper
    • ¼ cup grapeseed oil or other high heat oil, divided, plus additional for cooking the tortillas
    • 1 package of organic corn tortillas (30 count)
    • Favorite verde salsa - homemade or store bought
    • 1 white onion, minced
    • 1 bunch cilantro, minced
    • 6 limes, quartered

    Instructions

    • Pat the pork shoulder dry with paper towels, then sprinkle with a liberal amount of salt and pepper on all sides, including the skin side.
    • Preheat the oven to 350 degrees Fahrenheit. Let the pork shoulder sit at room temperature while the oven preheats.
    • When the oven is preheated, place a heavy bottomed lidded pot (I used my enameled cast iron dutch oven) on the stove top. Add 2 tablespoons of grapeseed oil and warm over high heat. When the oil is shimmering, add the pork shoulder, fat side down, and cook on that side until nicely golden brown. Rotate the pork to the next side, and continue, until all the sides and end pieces are nicely browned.
    • When the pork is browned all over, rotate the pork so the skin side is facing up, and place the lid on the pot. Put the dutch oven inside the oven, and let cook without moving for about 4 hours, until the outside of the pork is deeply browned, and the meat is fall apart tender. If the skin is not yet dark brown and crispy, increase the heat to 500 degrees and let cook with the lid off the pan, until it is crispy.
    • Remove from the oven, and let the pork rest for 30 minutes. Remove the crispy skin and set aside. Then, use two large forks or your fingers to pull the pork apart into pieces and then shred into bite-sized pieces. Chop the crispy skin into small pieces and toss into the shredded meat as well.
    • Next, add 2 tablespoons of grapeseed oil to a large skillet and warm over high heat. Add the shredded pork & let it cook for a few minutes without stirring until some of the pieces get nice and crispy. Remove from the skillet into a serving bowl.
    • Next, in a small skillet, pour enough grapeseed oil to form a thin layer in the pan. Warm over high heat. Using tongs, add one corn tortilla to the pan. Let it cook briefly on one side until the tortilla starts to puff up. Flip over and cook briefly on the other side until lightly golden but still pliable. Remove to a paper towel lined plate and continue with the desired number of tortillas (16 or 20 should be perfect). Continue to add oil as needed to keep a light coating in the pan.
    • When the tortillas are done, you're ready to assemble the tacos! Place some of the pork carnitas in the center of a tortilla, spoon some salsa verde over the top, and sprinkle with minced onion and cilantro. Squeeze fresh lime over the top and serve right away.
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    Reader Interactions

    Comments

      5 from 3 votes

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      Recipe Rating




    1. Bintu - Recipes From A Pantry

      August 13, 2017 at 12:52 am

      5 stars
      Tacos are so tasty and with all the salad healthy too. Who doesn't love a good taco?

      Reply
    2. Kavey at Kavey Eats

      August 13, 2017 at 12:43 am

      Totally agree, there's something glorious about fried tortillas like this, and I love your simple but delicious fillings, makes for a really tasty supper!

      Reply
    3. Ginny

      August 12, 2017 at 10:31 pm

      5 stars
      You really don't need anything fancy to make great tacos. Your street tacos sound like a party is happening already.

      Reply
    4. Elissa

      August 12, 2017 at 10:26 pm

      Tacos aren't as much of a thing down here in Australia as they clearly are in other parts of the world. But, when I see recipes like this, I think that is a situation that needs to change! I definitely think we need more tacos in our lives, and this recipe sounds yummy.

      Reply
    5. Deanna

      August 12, 2017 at 7:44 pm

      5 stars
      These are perfect for Taco Tuesday!!! Yum!!!

      Reply

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    Erica Julson Profile Picture

    Hi, I'm Erica! Food & wellness lover, cooking enthusiast, and registered dietitian nutritionist. 

    My mission is to help you reclaim the joy of cooking at home by providing you with jaw-droppingly delicious recipes you'll want to make again and again.

    More about me →

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