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Flavorful Build-Your-Own Carnitas Street Taco Bar Easy Cinco de Mayo Recipe

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A customizable and easy carnitas taco bar perfect for Cinco de Mayo or casual gatherings, featuring tender, crispy pork shoulder with fresh toppings and simple ingredients.

Ingredients

Scale
  • 3–4 pounds pork shoulder (also called pork butt), trimmed
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 1–2 bay leaves
  • 1 cup orange juice (freshly squeezed if possible)
  • 1/2 cup lime juice (about 4 limes)
  • 1 cup chicken broth or water
  • Small corn tortillas (fresh or high-quality frozen)
  • Fresh cilantro, chopped
  • Diced white onion
  • Pickled red onions (optional)
  • Fresh lime wedges
  • Radishes, thinly sliced
  • Crumbled queso fresco or cotija cheese
  • Avocado slices or guacamole
  • Your favorite salsa (mild, medium, or extra spicy)
  • Optional: Jalapeño slices for heat
  • Optional: Sour cream or Mexican crema
  • Optional: Shredded lettuce or cabbage for crunch

Instructions

  1. Trim excess fat from the pork shoulder, then pat it dry with paper towels. Rub the pork all over with salt, pepper, cumin, and oregano. (About 10 minutes)
  2. Place the quartered onion and smashed garlic cloves at the bottom of your slow cooker or Instant Pot. Add the seasoned pork shoulder on top, then pour in the orange juice, lime juice, and chicken broth. Toss in the bay leaves.
  3. For slow cooker: cover and cook on low for 3-4 hours, until the pork is tender and shreds easily. For Instant Pot: seal the lid, set to high pressure for 1 hour, then allow natural release for 20 minutes.
  4. Carefully remove the pork from the cooker and shred it with two forks, discarding any large chunks of fat. Spread shredded pork on a baking sheet, then spoon some of the cooking liquid over it to keep it moist. Broil in the oven for 5 minutes until the edges are crispy and golden.
  5. While the pork crisps, warm your tortillas on a skillet for about 30 seconds per side or wrap in foil and heat in the oven.
  6. Arrange all toppings in small bowls for easy taco assembly.
  7. Lay out the carnitas, tortillas, and toppings buffet-style. Encourage everyone to build tacos their way.

Notes

Keep the cooking liquid to drizzle over tacos or use as a dip. For crispier carnitas, broil an additional 1-2 minutes but watch closely to avoid burning. Use fresh spices for best flavor. Pickled red onions can be made a day ahead. For gluten-free, ensure tortillas and broth are certified gluten-free. Dairy-free options include avocado or cashew crema instead of cheese.

Nutrition

Keywords: carnitas, tacos, Cinco de Mayo, pork shoulder, slow cooker, Instant Pot, street tacos, build-your-own taco bar

Find it online: https://milaspoon.com/flavorful-build-your-own-carnitas-street-taco-bar-easy-cinco-de-mayo-recipe/