Authentic Carnitas Recipe

Authentic Carnitas Pork Street Tacos

prep

20 Min

cook

2.5 hrs.

feeds

10

Having carnitas like this in a more traditional way is an eye opener of the flavors of the southwest and Mexico. It's very simple to execute, forgiving, and the results are to die for. Give this a shot next time you have a hankering for carnitas but don’t have the time for a full smoke.

Carnitas street tacos are a popular Mexican street food that typically feature small, soft corn tortillas filled with savory, slow-cooked pork known as carnitas. The carnitas are typically cooked in a large pot or cauldron with lard or oil, and flavored with spices such as garlic, cumin, and oregano, as well as citrus juice such as orange or lime.

To make a carnitas street taco, a warm tortilla is typically filled with a portion of the tender and flavorful pork, and then topped with a variety of fresh and flavorful garnishes. Common garnishes include diced onion, chopped cilantro, and a squeeze of fresh lime juice. Other toppings that may be used include salsa, guacamole, and crumbled cheese.

Carnitas street tacos are typically served as a casual, handheld snack or meal that can be enjoyed on-the-go. They are often sold by street vendors or in small taquerias, and they are a popular choice for lunch, dinner, or late-night snacking. Because they are small and portable, they are a great option for sampling a variety of different taco fillings, including carne asada, al pastor, and other traditional Mexican meats.

What are the differences in meats on Mexican street tacos?

There are several types of meat commonly used in Mexican tacos. Here are some of the main differences between them:

Carne Asada: This is a grilled steak that is typically marinated in lime juice, garlic, and other spices. It is a lean and flavorful meat that is commonly used in tacos.

Al Pastor: This is a pork meat that is typically marinated in a blend of spices and then roasted on a spit. It is similar to gyro or shawarma meat and has a tangy, slightly sweet flavor.

Carnitas: This is a slow-cooked pork meat that is typically seasoned with garlic, cumin, and other spices. It is cooked until it is tender and crispy on the outside, and is commonly used in tacos.

Barbacoa: This is a tender and flavorful meat that is typically made from beef, lamb, or goat. It is slow-cooked until it is tender and is often served with cilantro, onion, and a squeeze of lime.

Chorizo: This is a spicy sausage that is typically made from pork. It is seasoned with a blend of spices, including paprika, cumin, and chili powder, and is often used as a filling for tacos.

Lengua: This is a beef tongue that is slow-cooked until it is tender and flavorful. It is a rich and savory meat that is often served with salsa and other toppings.

Overall, each type of meat has its own unique flavor and texture profile. The choice of meat used in tacos often comes down to personal preference and the availability of ingredients.

Is carnitas a slow cook?

Carnitas is a slow-cooked dish that typically takes several hours to prepare. The pork is usually cooked at a low temperature in a liquid, such as water or stock, until it becomes tender and falls apart easily. This slow-cooking process allows the meat to become infused with the flavors of the seasoning and liquid. After the meat is cooked, it is often shredded or chopped and then pan-fried to give it a crispy exterior. This final step is usually a quick process, but the initial cooking of the pork is a slow and gradual process that requires patience and attention to detail to achieve the best results.

What makes a carnitas taco great?

There are several reasons why people enjoy carnitas tacos:

Flavor: Carnitas is a dish that is slow-cooked for several hours, which allows the pork to become tender and flavorful. This results in a rich and savory taste that pairs well with the toppings and tortillas used in tacos.

Versatility: Carnitas tacos are a versatile dish that can be customized to your liking. They can be served with a variety of toppings, such as chopped onion, cilantro, lime juice, salsa, or guacamole. This makes them a great option for people with different taste preferences.

Texture: Carnitas has a unique texture that sets it apart from other types of taco fillings. The slow cooking process creates a crispy exterior on the pork while keeping the inside moist and tender. This creates a satisfying contrast in textures when combined with the soft tortillas and toppings.

Tradition: Carnitas is a traditional Mexican dish that has been around for centuries. Many people enjoy eating carnitas tacos because they appreciate the history and cultural significance behind the dish.

Overall, carnitas tacos are a delicious and satisfying dish that offers a unique flavor and texture profile. Whether you enjoy them for their taste, versatility, texture, or cultural significance, they are a great option for a satisfying meal.

What Salsas are good with carnitas tacos?

There are many different types of salsas that go well with carnitas tacos. Here are a few popular options:

Salsa Verde: This is a green salsa made with tomatillos, jalapenos, onion, and cilantro. It has a tangy and slightly spicy flavor that pairs well with the rich and savory taste of carnitas.

Pico de Gallo: This is a fresh salsa made with diced tomato, onion, jalapeno, cilantro, and lime juice. It has a bright and zesty flavor that complements the meaty flavor of the carnitas.

Roasted Tomato Salsa: This is a classic salsa made with roasted tomatoes, onion, garlic, and chili peppers. It has a smoky and slightly sweet flavor that pairs well with the crispy texture of the carnitas.

Habanero Salsa: This is a spicy salsa made with habanero peppers, onion, garlic, and lime juice. It has a bold and fiery flavor that adds a kick to the carnitas.

Mango Salsa: This is a fruity salsa made with diced mango, red onion, jalapeno, and cilantro. It has a sweet and tangy flavor that balances out the rich and savory taste of the carnitas.

Overall, the choice of salsa comes down to personal preference and taste. It's always a good idea to experiment with different salsas and find the one that best complements the flavors of the carnitas.

Are flour or corn tortillas better for street tacos?

The choice between flour and corn tortillas for street tacos is largely a matter of personal preference, but there are some differences between the two.

Corn tortillas are the traditional choice for street tacos in Mexico, as they are the most widely available and have been used for hundreds of years. They are made from ground corn that has been mixed with water and a little bit of lime to create a masa, which is then pressed into thin rounds and cooked on a hot griddle or comal. Corn tortillas have a slightly nutty flavor and a more assertive corn taste. They are also slightly chewy and have a pleasant texture that complements the filling of the taco.

Flour tortillas are a more recent development in Mexican cuisine, and they are more commonly used in northern Mexico and the United States. They are made from wheat flour, water, and a little bit of fat, and they are rolled out into thin rounds and cooked on a hot griddle or comal. Flour tortillas have a softer, more pillowy texture than corn tortillas, and they have a more neutral flavor that lets the filling of the taco take center stage.

Overall, both corn and flour tortillas are delicious and make great street tacos. The choice between the two largely comes down to personal taste and the region where the taco is being made. Some people prefer the traditional taste and texture of corn tortillas, while others prefer the softer and more neutral flavor of flour tortillas.

Ingredients

Pork Butt

1 whole pork butt

Mexican Coca-Cola, as needed

1 onion, trimmed and cut in half

1 jalapeño

2 dried guajillo chilies, seeds removed

3 limes, juiced

Olive oil

mexican Spice Rub

2 tablespoon kosher salt

2 tablespoon oregano

1 tablespoon black pepper

1 tablespoon chili powder

1 tablespoon onion powder

1 tablespoon ground chipotle powder

½ tablespoon paprika

1 teaspoon cinnamon

1 tablespoon cumin

1 tablespoon guajillo powder

1 tablespoon thyme

1 teaspoon cayenne pepper

1 ½ tablespoon tajin

All Ingredients

1 whole pork butt

Mexican Coca-Cola, as needed

1 onion, trimmed and cut in half

1 jalapeño

2 dried guajillo chilies, seeds removed

3 limes, juiced

Olive oil

Mexican Spice Rub (3/4 cup)

2 tablespoon kosher salt

2 tablespoon oregano

1 tablespoon black pepper

1 tablespoon chili powder

1 tablespoon onion powder

1 tablespoon ground chipotle powder

½ tablespoon paprika

1 teaspoon cinnamon

1 tablespoon cumin

1 tablespoon guajillo powder

1 tablespoon thyme

1 teaspoon cayenne pepper

1 ½ tablespoon tajin

Instructions

Authentic Carnitas Pork Street Tacos

Step 1

Start by trimming the extra fat off the pork butt, save it in a bowl for later. Remove the bone and cut the pork down into large chunks 4–5 inches rectangular and about an inch or two thick.

Step 2

Add the pork chunks to a large bowl and coat with olive oil and the juice of three limes.

Step 3

Liberally season with the rub, about ¾ of a cup or more, and toss everything together.

Step 4

Add a large dutch oven to the right side of the smoker, lid off, try the Square Dutch Oven. Set the grill to 350ºF and allow the dutch oven to heat up with the grill.

Step 5

Once the grill is at temperature open the slide and grill and sear the pork on both sides for about 10 minutes per side.

Step 6

As the pork is grilling, add the saved fat and about 2 tablespoons of olive oil to the dutch oven and begin rendering the fat down.

Step 7

After 2–3 minutes add in the guajillo, jalapeño, and onion; let those cook until the pork is done being seared and add the pork into the dutch oven on top of the rendered fat, peppers and onion.

Step 8

Fill the dutch oven with room temperature Mexican Coca-Cola so only the top ¾ inch of the pork is exposed. Place the lid on the dutch oven, close the grill, close the slide and grill, adjust the temperature to 300ºF and let the pork braise for about 2 hours or until it is tender enough to shred.

Step 9

You can remove the pork from the braising liquid and shred it in a separate bowl. Add the peppers and onions to the shredded pork also along with a few cups of the liquid to keep the pork juicy and moist. Save the rest of the liquid!

Step 10

If you're making tacos with this pork use corn tortillas and dunk them in the brazing liquid before toasting them. Try making mini quesadillas using Oaxaca or mozzarella cheese, filling them with the pork and eating it with smoked salsa verde and fresh cilantro.