Pull Up a Chair, We’re Making Pulled Pork Carnitas Street Tacos

Okay, so let me paint you a picture: It’s a lazy Saturday, the kind where you accidentally-on-purpose forget to set an alarm. My brain says cereal but my stomach’s thinking bigger, and, well, tacos always win. These Pulled Pork carnitas street tacos have officially become my house’s secret handshake – everyone knows they’re coming when the kitchen starts smelling like a slow-roasted fiesta (which is, honestly, way better than any air freshener, even if it does mean the dog won’t leave the kitchen all day).

Why You’ll Love These (Let Me Count the Ways)

I make this when the family is coming over and I need to distract them with flavor so they stop asking why my sofa’s still covered in dog hair. My crew goes nuts for these because: they’re crispy and juicy at the same time, and they taste like you went out for tacos at midnight in downtown LA, but better, because you get the couch after. Also, I’ll admit, I used to mess these up and dry out the pork, but I figured out a way that works every time, even if you have, say, your attention span (myself included) divided between Netflix and the kitchen.

Here’s What You’ll Need (and Some Cheeky Substitutions)

3-4 lbs pork shoulder (sometimes called pork butt—don’t ask me why, it’s literally the shoulder—I’ll never understand but I just go with it)
1 big yellow onion, chopped (my grandmother swore by Spanish onions but any big one works)
4 cloves garlic, smashed (buy the pre-peeled if you’re feeling lazy, no judgement!)
2 oranges, juiced (once used tangerines, nobody noticed, just saying)
2 limes, juiced (lemons in a pinch, but limes are better)
1 can of beer (or chicken broth if you don’t have beer, or don’t want to open a can just for the recipe – although you could always drink the rest, ha)
1 tbsp chili powder
1 tbsp cumin
2 tsp oregano (if you only have the Italian stuff, it’s fine)
2 tsp salt, more to taste
1 tsp black pepper
Corn tortillas (flour if you must, but tiny corn ones are the bee’s knees here)
Toppings: diced red onion, chopped cilantro, cotija cheese, salsa, avocado – whatever makes you happy (I’ve even used leftover coleslaw once… actually, that was a great idea)

Let’s Get Cooking (Don’t Rush This Bit)

Prep the Pork: Cut big-ish chunks of pork shoulder (just so it cooks faster, but honestly, if you’re feeling lazy, leave it whole). Season them all over with salt, pepper, chili powder, cumin, and oregano – massage it a bit like you’re at a spa but for pigs… or just toss it around until it’s all coated.
Layer in the Goodness: In your trusty slow cooker (or Dutch oven if you’re fancy or in a hurry), throw in the onions and garlic, lay the pork on top, then pour over the orange juice, lime juice, and beer (or chicken broth). Really, the liquid should come up about halfway—not drowning the pork, just making sure it’s comfy.
Cook Low and Slow: Put on the lid. Set on LOW for 8-10 hours (yep, it’s dreamy for overnight cooking, or when you just want the house to smell good all afternoon). If you’re using a Dutch oven, 300°F (about 150°C) for 4-ish hours works fine too.
Turn Pork Into Carnitas: When it’s fall-apart tender (I mean, you poke it and it sighs with relief), fish out the pork. Shred it with two forks (or your hands, if you’re brave). Here’s where I sneak a taste or three.
Crisp It Up: Now, I always thought this was optional but I tried skipping it once, nope—just do it. Toss shredded pork on a hot skillet with a splash of the juices. Let it get a bit crispy, then flip and repeat. Don’t worry if it looks a little messy – that’s flavor, not a mistake.
Warm Tortillas: Use a dry skillet or open flame if you’re feeling like a cowboy. Wrap ‘em in a towel so they stay soft until serving time.
Top and Enjoy: Load the crispy pork on your tortillas, and pile your favorite toppings high. I always go for a squeeze of lime and, if I’m honest, way too much cilantro.

Notes from the Real World (AKA, What I Figured Out the Hard Way)

Actually, if you make this a day ahead, it gets even better (assuming people in your house don’t eat it all when you’re not looking).
Don’t skip the crisping. Really. I tried to make it “healthier” once by skipping the skillet step – less calories, but also less fun to eat.
If you ever use pork loin instead of shoulder, add extra liquid—it dries out otherwise.
I sometimes toss a cinnamon stick into the pot. Can’t taste it much, but it makes the kitchen smell good. Just don’t accidentally forget to fish it out (like I did… once).
Soggy tortillas? Try two stacked together. I remember seeing that at a taqueria once, and it works!

Some Variations (Not All Are Gold!)

Baja style: add pickled onions and a dollop of chipotle crema.
Once I tried it with pineapple juice instead of orange – it was… fine? Not my go-to but hey, food is about experimenting.
If you’re vegetarian, I bet jackfruit would work but (honest moment) I’ve never tried that myself.
Sometimes I let the pork rest for 20 minutes before shredding – makes it juicier, but I’m usually too hungry to wait.

Equipment (Workarounds Encouraged)

slow cooker: Essential. Or, well, a heavy Dutch oven works too, maybe a big pot if that’s all you got. I once used two saucepans side by side – not ideal but tacos still happened.
Skillet for crisping. Or just use your oven’s broiler, spread the pork on a sheet pan and broil until crispy spots show up. It’s not the same as pan-fried but it still totally works if you’re short a pan.
Tongs and forks for shredding. Or your hands, if you like things a little primal.

How to Store (But Will You Even Need To?)

Shove leftovers in an airtight box in the fridge, where they’ll keep for 3-4 days (though honestly, in my house it never lasts more than a day!). Or freeze for a month, but pull it out the night before so you aren’t standing over the microwave questioning your life choices.

How I Serve These: The Family Way

I pile everything up family-style, right in the center of the table. Tacos make people talk with their mouths full, which is how you know you’re winning. We add sliced radishes and hot sauce—probably more out of tradition than necessity. Cold soda or cerveza if it’s been that kind of week.

Things I Learned the Hard Way (AKA, My Pro Tips)

Trying to rush the slow-cooking part just results in tough pork. I once cranked it to HIGH and yeah… chewy, not charming.
Don’t overcrowd the pan when crisping the meat! It just steams. Learned that one from my own impatience.
If you reheat leftovers, splash a bit of reserved cooking liquid over the pork before microwaving. It’s a game changer. Trust me.

FAQ – Folks Actually Ask Me These Things!

Can I make this in the oven?: Absolutely, just use a covered Dutch oven at about 300°F. It works, just smells up the whole house—in a good way!
What’s the best cut of pork for carnitas?: Pork shoulder (or butt). Pork loin dries out, and ribs… well, that experiment ended in a mess. Don’t ask.
Do I have to use beer?: Nope! Use chicken broth or, honestly, water if you’re desperate, but beer gives it a little something-something.
How do I keep tortillas from falling apart?: Double ‘em up, or warm them well before filling. Also, don’t overload—though I do it every time anyway.
Can I use a pressure cooker?: Yes—you’ll be eating much quicker, but actually, I think the slow way has more flavor.

Oh, and if you somehow end up with leftovers (teach me your ways), try stuffing them into quesadillas or over some rice the next day. But really, just eat more tacos. That’s my official advice.