Crispy Pork Carnitas Street Taco Board

• 2 pounds pork shoulder, cut into 2-inch chunks
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup fresh lime juice
• 3 tablespoons olive oil
• 1 small onion, sliced
• 12 small corn tortillas

Steps

1. 1 In a bowl, mix cumin, chili powder, oregano, salt, pepper, garlic powder, and onion powder.
2. 2 Add pork chunks to the spice mixture and toss to coat. Marinate for at least 30 minutes.
3. 3 Heat olive oil in a large skillet over medium heat. Add marinated pork and cook until browned and crispy, about 10-12 minutes per side.
4. 4 Add sliced onions to the skillet and cook until softened.
5. 5 While pork cooks, warm tortillas in a dry skillet.
6. 6 Arrange cooked pork, onions, and warmed tortillas on a serving board.
7. 7 Garnish with lime wedges and cilantro.

Equipment

• Large skillet
• Tongs
• Cutting board

Variations

• Add diced pineapple for a sweet and tangy twist.
• Substitute pork with chicken for a lighter option.

Substitutions

• Use avocado oil in place of olive oil for a higher smoke point.
• If pork shoulder is unavailable, try pork butt.

Pairings

• Corn salsa
• Guacamole
• Mexican rice

Nutrition

Tips

• For extra crispy carnitas, finish cooking in a preheated 400°F oven for 10-15 minutes.
• Serve with fresh toppings like diced onions, cilantro, and a squeeze of lime.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to maintain crispiness.

Freezing: Carnitas freeze well for up to 3 months. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with fresh salsa, guacamole, and shredded lettuce.
• Pair with a refreshing Mexican cerveza or a tangy lime margarita.

FAQ