Authentic Carnitas Pork Street Tacos

Recipe Information

Prep Time: 20 Min
Cook Time: 2.5 hrs.
Servings: 10

Description

These traditional-style carnitas are an easy, flavorful way to enjoy the tastes of Mexico and the Southwest without a long smoking session. Pork is slowly cooked with garlic, cumin, oregano, and citrus until tender, then crisped for the perfect mix of soft and crunchy. Serve the carnitas on warm corn tortillas and top with onions, cilantro, lime, and your favorite salsa.

Carnitas tacos are loved for their rich flavor, tender texture, and versatility. They pair well with a variety of salsas—from tangy salsa verde to roasted tomato salsa or even spicy habanero. Corn tortillas are the traditional choice for street tacos, but flour tortillas work too if you prefer something softer.

Simple to make and always satisfying, these carnitas are perfect for quick weeknight tacos or feeding a crowd.

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 tablespoons kosher salt
- 2 tablespoons 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 tablespoons kosher salt
- 2 tablespoons 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

Step 1: Trim the excess fat from the pork butt and set it aside in a bowl for later. Remove the bone and cut the pork into large chunks, about 4–5 inches long 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 to 1 cup, or more), then 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 let the Dutch oven heat alongside it.

Step 5: Once the grill is at temperature, open the slide and grill the pork, searing it on both sides for about 10 minutes per side.

Step 6: As the pork grills, add the reserved fat and about 2 tablespoons of olive oil to the Dutch oven and begin rendering the fat.

Step 7: After 2–3 minutes, add the guajillo, jalapeño, and onion; cook until the pork is fully seared, then transfer the pork to the Dutch oven on top of the rendered fat, peppers, and onion.

Step 8: Fill the Dutch oven with room-temperature Mexican Coca-Cola, leaving only the top ¾ inch of the pork exposed. Place the lid on the Dutch oven, close the grill, close the slide, and adjust the temperature to 300ºF. Let the pork braise for about 2 hours, or until it is tender enough to shred.

Step 9: Remove the pork from the braising liquid and shred it in a separate bowl. Add the peppers and onions to the shredded pork, 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 braising liquid before toasting them. Try making mini quesadillas with Oaxaca or mozzarella cheese, filling them with the pork, and eating them with smoked salsa Verde and fresh cilantro.