How to Make THE BEST Carnitas
User Reviews
5
72 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
How to Make THE BEST Carnitas
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This Carnitas recipe transforms pork shoulder into tender, flavorful meat by slow-cooking and simmering in a seasoned broth with cola, orange peel, and aromatics. The pork is seared to develop a golden crust before being braised with spices and liquids until it falls apart tenderly. The dish is finished with classic accompaniments like tortillas, onion, cilantro, and salsa verde for assembling authentic tacos.
Description
The cooking process begins with cutting the pork shoulder into chunks and seasoning with salt and black pepper. The meat is seared in oil to brown all sides, creating a flavorful crust. A mixture of Mexican Coca-Cola and water is carefully added to the pot, followed by sliced onion, orange peel, smashed garlic, bay leaves, cumin, and oregano. The pork simmers gently, absorbing the citrus and spice flavors while becoming very tender over 2 to 2.5 hours.
After cooking, the pork can be shredded effortlessly, with the braising liquid imparting a rich, savory taste balanced by sweet and acidic notes from the cola and orange. Served with small corn or flour tortillas, diced onion, cilantro, fresh lime, and salsa verde, this preparation offers a classic carnitas experience suitable for tacos or other Mexican-style dishes.
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Ingredients
- 3 pounds pork shoulder or Boston butt pork roast
- 3 teaspoons kosher salt , divided
- 2 teaspoons black pepper freshly ground
- ½ cup canola oil or vegetable oil
- 12 ounces cola 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 garlic peeled and smashed, cloves
- 2 bay leaves dried
- 2 tablespoons cumin ground
- 1 tablespoon oregano dried
- corn tortilla small
- flour tortilla small
- onion finely chopped
- cilantro finely chopped
- lime
- salsa verde
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
(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%)
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
72 reviews
Excellent
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