There’s a reason why carnitas pulled pork tacos are so loved. Seriously, they’re so darn tasty! They’re rich, tangy, crunchy, cheesy goodness wrapped up in a warm tortilla. But they also take such little effort to make. And I so love that!
Pulled Pork Carnitas Tacos
These tacos are made with meltingly tender, slightly spicy pulled pork. And they’re topped with all the fixing including pickled onions, shredded cabbage, radishes, cilantro, cotija cheese, and some lime juice.
But here’s the thing. They also require so little work to make. All you need to do is throw some pork shoulder/butt and some spices into an instant pot (or a slow cooker if you don’t have one). And sit back. Maybe go watch something on Netflix or do some online shopping.
And then, in about an hour or so, it’s ready! All you need to do is shred the pork and grab your tortillas and toppings. And you’re done. Voilà. Dinner is served.
Pulled Pork Tacos Make Ahead and Storing Tips:
Of course, you can also make a batch of the pork and save it for later. It will last in your refrigerator for up to 3 days. And you can use it to make other dishes like enchiladas or a burrito bowl.
Even better? You can also freeze it (in a zip lock bag), and it will stay good for up to 3 months! To thaw, just put it in the refrigerator the night before.
Things to Know about Making Carnitas Street Tacos:
Ok, a few other things to know.
- USING A SLOW COOKER: If you don’t have an Instant Pot, you can also use a slow cooker. But the cooking time will increase to 8 hours on low and 6 hours on high.
- PORK SHOULDER OR BUTT? Pork shoulder and pork butt both work for this recipe. Both cuts of meat come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down.
- PICKLED ONIONS: I’ve included the pickled onion recipe below. I love pickled onions, but some people don’t. It’s up to you if you want to use them. The same goes for cilantro.
- CHAR THE TORTILLAS: To char your tortillas, just place them over a lit stovetop burner (I’d try medium-high heat). Keep a close eye on them, and when they start to get toasty, use tongs to flip them.
- AVOCADOS: Yes, you can add avocado. I am pretty sure avocado goes with everything, right?
Looking for more easy dinners? Try this 10-minute chicken and quinoa salad!
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The Tastiest Pulled Pork Carnitas Tacos
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
Description
These tasty tender pulled pork carnitas tacos are super easy to make in an Instant Pot or slow cooker.
Ingredients
For the Pork:
- 4–5 pounds pork shoulder or butt, trimmed of any excess fat and cut into 4 pieces
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh lime juice
- 1 cup water (you can also use broth or beer)
- For Serving: corn tortillas, shredded cabbage, chopped cilantro, pickled onions (or small diced white onions, thinly-sliced radishes, crumbled Cotija cheese, and/or any other toppings that sound good to you.
For Pickled Onions:
- 1 medium red onion, thinly sliced
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3/4 cup rice vinegar, white vinegar, or apple cider vinegar
Instructions
For the Pork:
- SEASON THE MEAT: Mix the spices in a small bowl. Sprinkle the mixture evenly over all sides of the pork, then pat the seasonings into the meat.
- ADD TO THE INSTANT POT: Add the pork to the Instant pot and cover with the water and lime juice. Lock the lid into place and make sure the valve is set to seal. Set to cook using the manual setting at high pressure for 60 minutes.
- SHRED THE MEAT: Open the pressure release valve (quick release) when the cooking time is up. Transfer the pork to a clean cutting board or rimmed baking sheet and use 2 forks to shred the meat into bite-sized pieces. Discard any large pieces of fat. Drizzle the meat with some of the cooking juices (about 1/4 cup).
- ASSEMBLE YOUR TORTILLAS: Add the meat to your tortillas and top with desired ingredients.
- MAKE AHEAD/STORAGE: The meat can also be stored in a covered container or plastic bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.
For the Pickled Onions:
- MIX INGREDIENTS: In a small bowl, whisk together the salt, sugar, and vinegar with 1 cup until the salt and sugar have dissolved. Place onion in a jar and pour vinegar mixture over.
- SET ASIDE BEFORE USING: Let the onions sit at room temperature for at least 1 hour before using.
- STORAGE: Cover the jar and store in the refrigerator.
Notes
- SLOW COOKER INSTRUCTIONS: If you’re making this in a slow cooker, follow the instructions through step 1. Then add the meat and the water and lime juice to a slow cooker and cook on low for 8 hours or high for 6 hours.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Instant Pot