Pulled Pork Carnitas; Homemade Street Tacos
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Make Your Own Pulled Pork Carnitas For Street Tacos With This Easy And Simple Recipe
This recipe will explain how to make pulled pork carnitas for street tacos. A super easy recipe using very little ingredients: pork, onion, salt, pepper, ancho chiles and water.
Ingredients:
- 4 pieces of boneless country style pork with fat (2 1/2-3 pounds pork)
- 1 large yellow onion chopped
- 1 cup water
- salt and pepper to taste
- 1 teaspoon paprika
- 2 large ancho chiles
- 1 lime sliced
- 1 package of 6 inch thin corn tortillas
- 1/2 cup peanut oil for softening the tortillas
- 1 small white onion chopped
- 1 bunch cilantro chopped
- Taco sauce of choice
Other ingredients you may want to serve with street tacos.
- Tortilla chips and guacamole (see our 5 Star Guacamole Recipe)
- Radish slices
- Pico de Gallo and chips (see our Pico recipe here)
- Sliced green cabbage
- Refried beans
- Spanish rice
- Avocado slices
Directions:
Preheat oven to 350 degrees Fahrenheit. Place meat in a baking pan with 1 cup water.
Place chopped onions on top of meat. Add salt and pepper and paprika.
Place dried ancho chiles on top of meat. Cover with a lid and bake for 30 minutes. Then move the chiles to the side of the meat and continue cooking for 1 1/2 hours.
Remove pan from oven and allow to sit covered for about 10 minutes. Move meat from pan to a cutting board. Set the juice from the meat aside for now because we will use it later.
Use two forks and pull meat apart hence pulled pork. The meat should easily fall apart when flaked with a fork.
Place the pulled pork on a baking sheet covered with aluminum foil. Fold foil edges up to contain any juices.
Pour some of the reserve juices over the pulled pork. Place meat in oven and broil for a few minutes to crisp the edges but without burning the meat or drying it out. Placing the meat under the broiler adds even more flavor to the meat.
Prepare Tortillas
Corn tortillas are best when making street tacos. The corn tortillas I use are similar to these. If you have a hard time finding them at your grocery store I usually find mine in the refrigerated section near the cheeses.
Prepare a small fry pan with peanut oil. Turn heat to medium low to medium. If we are talking numbers I usually place the burner heat between 3-4.
Allow oil to heat up. You’ll know the oil is ready when you place a tortilla in the oil it will begin to sizzle.
Dip tortilla in oil for about 3 seconds on each side. Don’t leave the tortilla in the oil too long or it will get stiff and won’t be flexible enough to make taco shapes. Remove from oil to a paper towel lined paper plate.
Immediately place one paper towel on the right half of the tortilla and fold the left half over to the right side making a taco shape and gently press down to remove excessive oil.
Make Street Taco’s
Fill tacos with carnita’s, onions, cilantro and choice of sauce.
Serve with guacamole, pico de Gallo and chips, radishes and limes.
This recipe will make enough tacos for 4 people. I hope you enjoy these carnitas street tacos as much as we do!
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR CARNITAS PULLED PORK STREET TACOS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
***Please come back and share your comments and tell my readers how you like this recipe.***
PRODUCTS WE LOVE OR RECOMMEND
Pulled Pork Carnitas; Homemade Street Tacos
Make pulled pork carnitas for street tacos. A super easy recipe using very little ingredients: pork, onion, salt, pepper, ancho chiles and water.
Ingredients
- 4 pieces boneless country style pork with fat (2 1/2 – 3 pounds pork)
- 1 large yellow onion chopped
- 1 cup water
- salt and pepper to taste
- 1 teaspoon paprika
- 2 large ancho chiles
- 1 lime sliced
- 1 package 6 inch thin corn tortillas
- 1/2 cup peanut oil for softening tortillas
- 1 small white onion chopped
- 1 bunch cilantro chopped
- Taco sauce of choice
Instructions
-
Prepare Carnitas
Preheat oven to 350 degrees Fahrenheit. Place meat in a baking pan with 1 cup water.
Place chopped onions on top of meat. Add salt and pepper and paprika.
Place dried ancho chiles on top of meat. Cover with a lid and bake for 30 minutes.
-
Then move the chiles to the side of the meat and continue cooking for 1 1/2 hours.
-
Remove pan from oven and allow to sit covered for about 10 minutes. Move meat from pan to a cutting board. Set the juice from the meat aside for now because we will use it later.
-
Use two forks and pull meat apart hence pulled pork. The meat should easily fall apart when flaked with a fork.
-
Place the pulled pork on a baking sheet covered with aluminum foil. Fold foil edges up to contain any juices.
Pour some of the reserve juices over the pulled pork. Place meat in oven and broil for a few minutes to crisp the edges but without burning the meat or drying it out. Placing the meat under the broiler adds even more flavor to the meat.
-
Prepare Tortillas
Corn tortillas are best when making street tacos. The corn tortillas I use are similar to these. If you have a hard time finding them at your grocery store I usually find mine in the refrigerated section near the cheeses.
Prepare a small fry pan with peanut oil. Turn heat to medium low to medium. If we are talking numbers I usually place the burner heat between 3-4.
Allow oil to heat up. You’ll know the oil is ready when you place a tortilla in the oil it will begin to sizzle.
Dip tortilla in oil for about 3 seconds on each side. Don’t leave the tortilla in the oil too long or it will get stiff and won’t be flexible enough to make taco shapes. Remove from oil to a paper towel lined paper plate.
Immediately place one paper towel on the right half of the tortilla and fold the left half over to the right side making a taco shape and gently press down to remove excessive oil.
-
Make Street Taco’s
Fill corn tortilla with carnita’s, onions, cilantro and choice of sauce. ENJOY!
Serve tacos with:
* Tortilla chips and guacamole (see our 5 Star Guacamole Recipe)
* Radish slices
* Pico de Gallo and chips (see our Pico recipe here)
* Sliced green cabbage
* Refried beans
* Spanish rice
* Avocado slices
