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Pork Carnitas Mexican Street Corn Tacos

Fast and simple, these tacos are packed full of flavor and primed for leftovers!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 12 tacos


  • 2 lb Smithfield Marinated Boneless Pork Shoulder Seasoned Carnitas
  • 12 corn tortillas

Mexican Street Corn Salsa

  • 2 cups corn
  • 1 jalapeno
  • 1 tsp ground chili powder
  • 1 lime
  • 1/4 cup cotija cheese crumbled (approximately 1.5 oz)
  • 1/2 tsp salt `


  • Preheat oven to 350F.
  • Cut the pieces of pork into chunks no larger than 2" cubed.
  • Spread out the pieces of pork in a baking dish so that they are not touching. Cover with tin foil. Bake until 150F inside (cooked through), approximately 20-25 minutes. (The smaller the pieces, the faster it will cook).
  • While the pork is baking, make the Mexican Street Corn Salsa. Combine the salsa ingredients in a small bowl. Season to taste with additional salt, lime, chili powder, and jalapeno. Refrigerate until ready to use.
  • When the pork is done, shred using a stand mixer or two forks. Mix in a little of the drippings from the baking dish for moisture if desired.
  • Layer each taco with the carnitas, Mexican Street Corn salsa, and any other toppings desired. Serve warm.


There are so many topping options, use what you love! Lime wedges, sour cream, cheese, radishes, salsas, lettuce, and more!