Carnitas-Inspired Copycat Street Tacos
Find the best carnitas-inspired street tacos recipe with this copycat version, perfect for a Friday-night tailgate or a secret restaurant hack that tastes even better at home.
Allergens
Gluten (in some tortilla varieties), Dairy (sour cream)
Ingredients
- 4 lbs boneless pork shoulder, cut into 2
- inch cubes 1 cup orange juice 1 cup lime juice 1 cup chicken broth 1/2 cup white vinegar 1/4 cup sugar 2 tablespoons kosher salt 1 tablespoon ground cumin 1 teaspoon chili powder 1 teaspoon ground black pepper 12 small corn tortillas, warmed 2 cups shredded lettuce 1 cup pico de gallo 1/2 cup sour cream 1/2 cup chopped fresh cilantro 1 lime, cut into wedges
Instructions
- In a large bowl, mix together orange juice, lime juice, chicken broth, white vinegar, sugar, kosher salt, ground cumin, chili powder, and ground black pepper. Add pork cubes and toss to coat evenly.
- Transfer the marinated pork into a slow cooker. Cover and cook on low for 8 hours or high for 4 hours until the pork is tender and easily shreds with a fork.
- Remove the pork from the slow cooker, shred it using two forks, and return it to the liquid in the slow cooker. Stir to combine and cook on high for an additional 30 minutes to allow the flavors to meld.
- To assemble the tacos, evenly divide the pork among the warmed tortillas, top with shredded lettuce, pico de gallo, sour cream, and chopped cilantro. Serve with lime wedges on the side.
Chef’s Insight
Cooking the pork low and slow in the slow cooker enhances the tenderness and flavor of the meat.
Notes
For an extra smoky flavor, add a splash of chipotle sauce to the marinade.