This street tacos recipe made with pulled pork was so delicious that I had to share it with y’all.
With the weather warming up, I have been in the mood lately for Mexican food and margaritas. Anybody else?
And who doesn’t love juicy, tender, fall-off-the-bone, pulled pork tacos?
Although it is not a “fast food” and takes roughly 6 hours to cook, this Carnitas recipe can most definitely be done in a crockpot instead of stovetop. Either way you will cook the pork low and slow.
The key to this recipe is the amount of seasoning you rub your meat with. At first, it seemed like way too much seasoning. I thought to myself “this is going to be too spicy for us”. Oh no, was I wrong. It’s the perfect amount of spice. Just trust me!
Ok, ok enough blabbering.
Let’s dig into the recipe.
Carnitas Street Tacos Recipe
Ingredients
- 4 lbs Pork Shoulder You can either use pork shoulder steaks or a pork shoulder roast
- 1 tbsp salt
- 1 tbsp black pepper
- 1/3 cup brown sugar
- 2 tbsp chili powder
- 2 tbsp smoked paprika
- 2 tbsp cumin
- 1 tbsp dried oregano
- 1 tsp cayenne pepper
- 8 cloves garlic
- 1 onion peeled and cut into chunks
- 1 red bell pepper cut into chunks
- 1/2 cup chicken stock
- 1/2 cup salsa
- 2 tbsp white vinegar
Instructions
- Combine all seasonings in a mixing bowl
- Pat pork shoulder dry with a paper towel then rub with spice mixture
- In a dutch oven, or any large pot, add pork shoulder, onion, bell pepper, and garlic
- In a separate bowl, combine chicken stock, salsa, and white vinegar. Once combined, add to pot.
- Cover and cook on low for 4-6 hours. The longer the better.
- Remove the pork from the pot and onto a cutting board. Shred with two forks.
- Add shredded pork to a baking pan and add 1/2 cup of the juice from the pot. Broil for 8 minutes.
- Assemble your tacos, add toppings, and enjoy!
Top your street tacos with fresh cilantro from the garden, lime juice, and sour cream!
If you need me, I will be eating this and sipping jalapeno margaritas until fall.
Ta Ta