Carnitas
Ingredients
The meat
-
3
pounds
pork shoulder or Boston butt pork roast
The seasonings
-
3
teaspoons
kosher salt
-
2
teaspoons
freshly ground black pepper
-
2
tablespoons
ground cumin
-
1
tablespoon
dried oregano
The cooking liquids
-
½
cup
canola or vegetable oil
-
12
ounces
Mexican Coca-Cola
-
3
cups
water
The aromatics
-
½
medium
yellow onion, thinly sliced
-
5-6
strips
orange peel
-
6
cloves
garlic, peeled and smashed
-
2
dried
bay leaves
For serving
-
small
corn or flour tortillas
-
to taste
finely chopped onion
-
to taste
finely chopped cilantro
-
to taste
limes
-
to taste
salsa verde
Instructions
- Cut the pork into large chunks and season with salt and pepper.
- Heat oil in a large pot and sear the pork until golden on all sides.
- Add Coca-Cola and water to the pot, bring to a boil, then reduce to a simmer.
- Skim off any scum that rises to the surface.
- Add onion, orange peel, garlic, bay leaves, cumin, oregano, and remaining salt.
- If cooking on the stove, cover partially and simmer for 2 to 2½ hours until tender.
- If cooking in the oven, preheat to 325°F and cover, cooking for 3 hours until tender.
- Transfer the cooked pork to a baking sheet and shred once cool enough to handle.
- Crisp the shredded pork under the broiler for a few minutes if desired.
- Serve in warmed tortillas with toppings of choice.
Nutrition Facts (estimated)
Servings
8
Calories
185
Total fat
8g
Total carbohydrates
7g
Total protein
21g
Sodium
961mg
Cholesterol
70mg
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