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Pork Carnitas Street Tacos

Rumba® Pork Carnitas



  • Guacamole
  • Mexican crema
  • Lime wedges


  1. Place pork carnitas pieces in a slow cooker. Add water (or chicken broth), cover and cook on low heat for 5 to 8 hours until pork is fork tender and internal temperature reaches a minimum of 160ºF. For instant pot pressure cooker, follow the same instructions and cook on high pressure for 35 minutes, ensuring minimum internal temperature of 160°F. Depressurize for 5 minutes on natural pressure release.
  2. Using 2 forks, shred meat in juices.
  3. Pile pork carnitas on warm tortillas and top with guacamole, Mexican crema and lime wedges.