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Crispy Carnitas Street Tacos Recipe Easy Homemade with Zesty Pickled Slaw

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These crispy carnitas street tacos combine tender, slow-braised pork shoulder with a bright, tangy pickled slaw for a perfect balance of flavors and textures. Easy to prepare and perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 3 pounds pork shoulder (boneless, trimmed)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 4 cloves garlic, minced
  • 1 large onion, quartered
  • 1 orange, halved (juice and peel for braising liquid)
  • 1 cup chicken broth (low-sodium preferred)
  • 2 tablespoons vegetable oil (for crisping)
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned
  • 1 jalapeño, thinly sliced (optional)
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • 12 small corn tortillas (warmed)
  • Lime wedges (for squeezing)
  • Fresh cilantro leaves
  • Crumbled queso fresco or cotija cheese (optional)

Instructions

  1. Pat the pork shoulder dry with paper towels, then rub all sides with salt, pepper, oregano, and cumin. Let it sit for 10 minutes to absorb the spices.
  2. Heat 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Brown the pork on all sides, about 8-10 minutes total, until deep golden crust forms.
  3. Add minced garlic, quartered onion, and orange halves (juice and peel) to the pot. Pour in chicken broth so liquid comes halfway up the pork; add more broth or water if needed.
  4. Cover the pot with a lid and transfer to a preheated oven at 300°F (150°C). Braise for about 2 hours or until pork is tender enough to shred easily with forks.
  5. While pork braises, combine apple cider vinegar, water, sugar, salt, and pepper in a bowl. Stir until sugar dissolves. Place shredded green and red cabbage, carrot, and jalapeño in another bowl and pour pickling liquid over. Toss well and refrigerate at least 30 minutes.
  6. Remove pork from oven and transfer to cutting board. Shred meat into bite-sized pieces using two forks.
  7. Heat remaining 1 tablespoon vegetable oil in a cast iron skillet over medium-high heat. Add shredded pork in batches, pressing down gently. Cook undisturbed for 3-4 minutes until crisp and caramelized on one side, then flip and crisp the other side.
  8. Warm tortillas on a dry skillet or over a gas flame until pliable and slightly charred. Wrap in a clean kitchen towel to keep warm.
  9. Assemble tacos by placing a generous scoop of crispy carnitas on each tortilla. Top with zesty pickled slaw, fresh cilantro, a squeeze of lime, and optional cheese. Serve immediately.

Notes

Check pork after 90 minutes if your oven runs hot to avoid drying out. Do not overcrowd the pan when crisping pork to prevent steaming. The orange peel adds subtle brightness and should not be skipped. The pickled slaw tastes better after at least 30 minutes and can be made a day ahead. Use gluten-free chicken broth and corn tortillas for a gluten-free version. For less heat, omit jalapeño or remove seeds.

Nutrition

Keywords: carnitas, street tacos, crispy pork, pickled slaw, easy tacos, homemade carnitas, Mexican recipe, pork shoulder, taco night

Find it online: https://chrisfeasts.com/crispy-carnitas-street-tacos-recipe-easy-homemade-with-zesty-pickled-slaw/