Crispy Pork Carnitas Street Tacos with Salsa Verde Tips, FAQ & printable recipe

Tips for success

For the crispiest carnitas, make sure the pork is well-shredded but still in large chunks. Smaller shreds dry out faster under the broiler. Also, pat the pork dry with paper towels before broiling to remove excess moisture—this helps the edges crisp up faster.

If you have time, let the braised pork cool in the cooking liquid for 30 minutes before shredding; it will absorb more flavor and stay moister.

When charring tortillas, work in batches and keep them covered with a clean kitchen towel to trap steam and keep them soft. If you're making a large batch, you can char them ahead and reheat them in a dry skillet just before serving.

For the best texture, serve the tacos immediately after assembling—crispy carnitas lose their crunch if they sit too long. Offer extra lime wedges and salsa verde on the side so everyone can customize their tacos.

Variations

• Spicy Chipotle Carnitas: Add 2 chipotle peppers in adobo sauce to the braising liquid for a smoky, spicy kick. Reduce the orange juice to 3/4 cup and add 1/4 cup chicken broth to balance the heat. Serve with a cooling crema or extra lime.
• Pineapple Carnitas: Replace the orange juice with 1 cup pineapple juice and add 1/2 cup fresh pineapple chunks to the pot. The natural sweetness pairs beautifully with the crispy pork. Use a slightly less sweet salsa verde to balance the flavors.
• Beef Carnitas: Substitute beef chuck roast for the pork shoulder. The cooking time may be slightly longer, about 3 hours, until the beef is fork-tender. Season with the same spices and orange, and crisp under the broiler as directed.
• Vegetarian Tacos: Replace the pork with roasted jackfruit or seasoned mushrooms. Braise the vegetables in the same orange-spice mixture until tender, then crisp under the broiler. Serve with the same toppings for a meatless version.

Storage and make-ahead

Fridge

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. Keep tortillas, salsa, and toppings separately.

Freezer

Braised pork can be frozen for up to 3 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat carnitas in a skillet over medium heat until hot and crispy, about 5 minutes. Microwave for a quicker option, but the edges won't be as crisp.

Store leftover carnitas and tortillas separately in airtight containers in the refrigerator for up to 4 days. The salsa verde and fresh toppings should be stored separately as well.

To reheat, warm the carnitas in a skillet over medium heat until hot and crispy again, or in the microwave for a quick option. Warm the tortillas in a dry skillet or over a flame before serving.

The pork can be braised up to 2 days ahead. Let it cool in the cooking liquid, then refrigerate in an airtight container. When ready to serve, shred the pork and broil as directed. You can also prepare the salsa verde, chop the onion, and pick the cilantro leaves ahead of time. Char the tortillas just before serving for the best texture.

Serving ideas

Serve the carnitas tacos immediately after assembling, while the pork is still hot and crispy. Arrange them on a platter with lime wedges on the side. Offer extra salsa verde, chopped onion, and cilantro so everyone can add more to their liking. These tacos are perfect for a casual dinner, a taco night with friends, or a weekend fiesta.

For a complete meal, serve the tacos with a side of Mexican rice, refried beans, or a simple slaw. The bright, citrusy flavors of the carnitas also pair well with a cold beer or a tangy agua fresca.

Let everyone build their own tacos at the table for a fun, interactive dining experience. The combination of crispy pork, fresh toppings, and warm tortillas is sure to be a crowd-pleaser.

Frequently asked questions

Recipe card

Crispy Pork Carnitas Street Tacos with Salsa Verde

Prep 20 minCook 2 h 36 minTotal 2 h 56 minServes 8

Ingredients

• 2 1/2 lb pork shoulder, cut into large chunks
• 1 cup fresh orange juice
• 2 orange rinds
• 4 cloves garlic, smashed
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp kosher salt
• 2 tbsp lard
• 16 corn tortillas
• 1 cup salsa verde
• 1/2 cup white onion, finely chopped
• 1/2 cup fresh cilantro leaves
• 2 limes, cut into wedges

Instructions

1. In a heavy-bottomed pot, combine the pork shoulder chunks, orange juice, orange rinds, garlic, oregano, cumin, salt, and lard. Add enough water to just cover the pork. Bring to a simmer over medium heat, then reduce to low, cover, and cook gently for 2 1/2 hours, until the pork is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
2. Remove the pork from the cooking liquid and transfer to a baking sheet. Discard the orange rinds and garlic. Using two forks, shred the pork into large chunks, discarding any large pieces of fat if desired.
3. Preheat the broiler to high. Spread the shredded pork in an even layer on the baking sheet. Broil for 6 minutes, or until the edges are deeply browned and crackly. Keep a close eye to prevent burning. Let it rest for 3 minutes before slicing.
4. Heat a gas burner to medium-high. Working one at a time, place a corn tortilla directly over the flame for 15-20 seconds per side, until lightly charred and pliable. Stack the warm tortillas on a plate and cover with a clean kitchen towel to keep warm.
5. Pile the hot crispy carnitas onto the warm tortillas. Top with a generous spoonful of salsa verde, a sprinkle of white onion, and fresh cilantro leaves. Serve immediately with lime wedges on the side for squeezing.

Contains: gluten

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

35 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.