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5 from 7 votes

60 Great Mexican Food Recipes | THE BEST Carnitas Recipe

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.

Course Main CourseCuisine MexicanKeyword carnitas

Prep Time 1 hourCook Time 3 hoursTotal Time 4 hours

Servings 8
Calories 185kcal

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

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

Calories: 185kcal | Carbohydrates: 7g | Protein: 21g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 961mg | Potassium: 417mg | Fiber: 1g | Sugar: 4g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 3mg

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