Carnitas Street Tacos [Recipe]

Carnitas Street Tacos [Recipe]

Reason no.836 why I love #FlexibleEating: This recipe is for 4lbs of pork butt cooked in beef broth and seasoned with warm spices. I made these carnitas street tacos that were (no exaggeration) as good as the $50 plate from my all time favorite high end SoCal Mexican restaurant. Try them out and I promise, you and your team of minions will be fighting over who gets the leftovers!

Carnitas street tacos
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Carnitas Street Tacos

This pork turns out so succulent and tender it melts like butter in your mouth! Tacos are an easy 15 minute dinner recipe that are sure to please a crowd! So easy to throw together and serve with any kind of veggie accompaniments you enjoy.
Prep Time5 mins
Cook Time3 hrs
Resting time30 mins
Course: Breakfast, Dinner, Lunch
Cuisine: Mexican
Keyword: Tacos
Servings: 1 person
Calories: 362kcal
Author: Roz

Ingredients

  • 4 lbs Boston butt (pork shoulder)
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp minced garlic
  • 1 pepper jalapeno diced
  • 1 large yellow onion diced
  • 1 juice of orange
  • 2 juice of lime
  • 1/2 cup beef broth
  • 2 tsp cumin
  • 1 tsp chili powder
  • 2 bay leaves
  • 2 tbsp brown sugar
  • 1 tbsp soy sauce

Instructions

  • Spray a skillet with non-stick spray or turn your pressure cooker to the sauté mode. Sear your pork butt for 3 minutes on each side. 
  • Add the pork butt and all the other ingredients into your pressure cooker, give it a little stir so everything mixes well and then seal your cooker. Cook on high pressure for 80 minutes.
  • Once cooking is complete and the pressure has naturally released from the pot you can open it up and discard the bay leaves.
  • Take a large baking dish or bowl and remove the pork butt from the pot and into your dish for shredding. You'll reserve the liquid from the pot in a separate container. 
  • Set your pressure cooker to sauté mode again and spray with a little non-stick spray. You can also do this step in a skillet. Add 2 cups of the shredded pork to your skillet or pot along with 1/3 cup of the juices and simmer until the juice has been absorbed and the bottom of the pork is absorbed. 
  • Serve with 6" corn tortillas, tomatillo salsa and shredded cabbage for an added crunch! 

Notes

If you don't have a pressure cooker or slow cooker you could also do this in a dutch oven. 
We have not included the macros for the tortillas in this recipe as you can serve this pork with literally anything! Create a delicious veggie bowl with some white rice, throw it into a soup or on a salad. It works any time of day and is great to have has extras in the fridge for easy protein. 

Nutrition

Serving: 1portion | Calories: 362kcal | Carbohydrates: 6g | Protein: 32g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 112mg | Sodium: 280mg | Fiber: 1g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 12.4mg | Calcium: 40mg | Iron: 2.2mg

 

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