Cola Carnitas

I often say that simple ingredients can make the most delicious meals.  This recipe is yet another that helps make that thought true.  Given there are no complicated add-ins or cooking techniques, you REALLY taste the sweetness of that Coca-Cola, the brightness from the fresh oranges and the savoriness of the seared and braised pork.  I’d eat this delish delight off of a shoe…but a warm tortilla is better. 😉

The Starting Lineup

  • 2-3 lbs pork butt/shoulder
  • 2 oranges, quartered
  • 12oz Coca Cola (1 1/2 cups)
  • 1/2 cup water
  • 2 Bay leaves
  • 2 Tbsp cumin, to taste
  • 6 cloves garlic, minced
  • Kosher salt & pepper to taste
  • 1 Tbsp evoo
  • 2 Tbsp canola oil  

We’ll start this Mexican food favorite by mincing the garlic, quartering the oranges and heating the canola oil to a medium high heat in a large dutch oven.  Also sprinkle the entire pork with a liberal amount of cumin, salt and pepper and the extra virgin olive oil.  

    Working in small batches (you do not want to overcrowd the pan..no, no, no…), sear each side of your pork in the hot dutch oven.  Once seared nicely, set aside as you finish the rest of the pork.  This will take roughly 20 minutes for the entire pork butt/shoulder to brown.  

  

  

Next, add all of the seared pork back into the pot along with the Coca-Cola and water.  You will now also squeeze in those fresh oranges!  After each quarter has been squeezed dry, toss the whole thing into the pot. 

  
 Bring to a boil, while scraping up the yummy brown bits on the bottom of the pot with a wooden spoon.  

Lower the temperature to a simmer and add in the Bay leaves, garlic and a pinch or two more cumin, salt & pepper.  Simply cover and keep on that low temperature for 2-3 hours…just walk right away and relax! 

 ….I do believe that time is now up!!  Carefully uncover that pot (steam hurts!) and remove that tender, fall-apart pork to another dish.  Pull apart with two forks or let cool slightly and use your own two hands!  *I like to sneak a bit straight into my mouth too, sshhhh…. After its fully shredded or chopped up, ladle in a bit of the juice from the dutch oven to keep warm and not dry out. 

 Serve this as you wish!  However, around here we top warmed tortillas with this sweet and citrusy pork, along with a bit of cilantro, chopped white onion and thinly sliced radishes.  Enjoy!! 

 

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