How to Make THE BEST Carnitas

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5 from 72 votes

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.

Prep Time

1 hr

Cook Time

3 hrs

Total Time

4 hrs

Servings: 8

Calories: 185 kcal

Course: Main Course

Cuisine: Mexican

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

Cup of Yum

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

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: 8 Serving

Amount Per Serving

Calories 185

% 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.