60 Great Mexican Food Recipes | THE BEST Carnitas Recipe
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
3 hrs
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Total Time
4 hrs
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Servings
8
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Calories
185 kcal
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Course
Main Course
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Cuisine
Mexican
60 Great Mexican Food Recipes | THE BEST Carnitas Recipe
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Pork shoulder, Mexican Coca-Cola, and aromatics are cooked low and slow in the oven or on the stovetop for juicy and tender pork carnitas.
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Ingredients
- 3 pounds pork shoulder or Boston butt pork roast
- 3 teaspoons kosher salt , divided
- 2 teaspoons freshly ground black pepper
- ½ cup canola or vegetable oil
- 12 ounces Mexican Coca Cola
- 3 cups water
- ½ yellow onion , thinly sliced
- 5-6 long strips orange peel , peeled with a vegetable peeler, plus the juice of the orange
- 6 cloves garlic , peeled and smashed
- 2 dried bay leaves
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- small corn or flour tortillas
- finely chopped onion
- finely chopped cilantro
- limes
- salsa verde
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Instructions
- Cut the pork into large chunks, discarding any stringy connective tissue. Season with 1 teaspoon of the kosher salt and 2 teaspoons of the black pepper. Add the oil to a large dutch oven or heavy bottom pot on the stove and bring to medium high heat. Sear the pork in two batches, turning the pieces every 4-5 mintues until golden on both sides. Add all of the pork to the pan, turn off the heat and let the oil cool slightly. Slowly add the Mexican Coca-Cola and the water watching for hot splatters. Bring to a boil then reduce to a simmer, skimming off and discarding any scum that rises to the top.
- Add the onion, orange peel, smashed garlic, bay leaves, cumin, oregano, and remaining kosher salt and stir to combine. Add more water if needed to cover the pork completely.
- If cooking on the stove, cover ¾ of the way with a lid and cook at a lightly rolling simmer for 2 - 2 ½ hours or until the pork is super tender and falls apart easily. Cooking time will vary so plan ahead. Add more water if the pot begins to dry.
- If cooking in the oven, preheat to 325°F, cover the oven-safe pot with a lid, and cook for 3 hours or until the pork is super tender and falls apart. Again, cooking time will vary. Add more water ¾ of the way through if the pot begins to dry.
- Transfer the cooked pork to a baking sheet and reserve the cooking liquid if desired. If you'd like, cook the liquid longer to reduce and thicken then use as a dipping sauce for the carnitas. Once the meat is cool enough to handle, shred with a fork or your fingers.
- Before serving, crisp the pork in the oven. Arrange the top oven rack so it’s about 4 inches below the heating element. Place the pork on a sheet pan under the broiler on low for 3 minutes. Toss it around and place back under the broiler for about 3 minutes more. Tent carnitas with foil to keep warm while you prepare tortillas or other fixings.
- Serve the carnitas in warmed corn or flour tortillas with diced onion, cilantro, salsa verde, and a squeeze of fresh lemon.
Nutrition Information
Show Details
Calories
185kcal
(9%)
Carbohydrates
7g
(2%)
Protein
21g
(42%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
70mg
(23%)
Sodium
961mg
(40%)
Potassium
417mg
(12%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
43IU
(1%)
Vitamin C
3mg
(3%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 21g | 42% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 961mg | 40% |
| Potassium | 417mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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