Carnitas pork street tacos
Crispy, tender and juicy pork is the perfect filling for street tacos
- 4 pounds pork roast (lean boneless, cut into 2-inch chunks (with excess fat trimmed off))
- 1 tablespoon olive oil
- Salt and pepper (to taste)
For the mojo marinade
- 1 cup chicken stock
- 6 cloves garlic (minced)
- ½ cup orange juice (freshly squeezed)
- ¼ cup lime juice (freshly squeezed)
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon pepper (freshly-cracked )
For serving
- chopped fresh cilantro
- diced white onion or pickled red onion
- cotija or feta cheese
- 24 tortillas (recommend corn, warmed)
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Whisk all of the ingredients for the mojo in a bowl, and set aside.
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Season the pork with salt and pepper.
Slow cooker instructions
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Place a cast iron skillet over medium high heat.
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Add the olive oil to the skillet. Cook the pork in batches, making sure the pork is golden and browning on all sides.
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Place the pork in a slow cooker set on high. Add the mojo and cook for 4-5 hours, or until the pork is fork tender.
Instant pot instructions
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Set the Instant Pot to "saute". Add the oil, and cook the pork in batches, making sure the pork is golden and browning on all sides.
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Add the mojo and the pork to the Instant Pot. Cook on high pressure for 30 minutes with natural venting (about 15 minutes more).
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Shred the pork roughly with two forks.
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Optional: spread the shredded pork on a foil-lined baking sheet, add about half the remaining juice, and broil on high for 4-5 minutes or until crispy, then add back to the Instant Pot with remaining juices.
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Serve with warm tortillas, pickled red onions, white onions, cilantro, and cheese
Chef J. - The Culinary Evangelist 
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