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Loaded Pork Carnitas Street Fries

Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins


  • 3 lb boneless pork shoulder
  • 1 tbsp dry oregano
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 2 jalapenos seeded and stemmed, finely diced
  • 1 small yellow onion finely diced
  • 6 garlic cloves finely minced
  • 1 cup orange juice
  • 1/2 bag frozen shoestring french fries
  • 1 cup whole milk
  • 2 oz cream cheese
  • 2 cups shredded cheddar cheese
  • 1 tsp chili powder
  • 2 tbsp chopped cilantro
  • 1 avocado mashed
  • 2 tbsp sour cream


  • Pat your pork shoulder dry with a paper towel. In a small bowl, mix together the oregano, paprika, cumin, salt, pepper, and olive oil until combined. Brush the mixture on the pork and place it in a slow cooker. Also to the slow cooker add the jalapenos, onion, garlic, and orange juice. Cook the pork on low for 6-8 hours or high for 4-5 hours. Once cooked, shred the pork and transfer all but two cups of it to a large airtight container. Place it in the fridge. Transfer the remaining pork to a large nonstick skillet over medium-high heat. Cook until the pork is slightly crisp. Keep it warm on the stove.
  • Cook the french fries per manufacturer's instructions. While the french fries are baking, prepare your toppings.
  • In a small saucepan, combine the milk and cream cheese. Heat over medium heat and whisk occasionally until the cream cheese has melted. Add the cheddar and whisk until melted. Remove from heat and stir in the chili powder and 1 tablespoon chopped cilantro. Set aside.
  • Assemble your fries by drizzling the cheese sauce on top of the fries and then top with the pork. Drizzle with more cheese sauce and dollop mashed avocado and sour cream on top. Sprinkle with chopped cilantro and enjoy immediately!