carnitas tacos


when deciding what’s for dinner, usually it comes down to one thing. how many of the ingredients do i have on hand? with only 5 ingredients for these carnitas, i was almost there and sans pork shoulder. a quick trip to the west side market and 7 bucks later – i was set. while it does take a few hours in the oven to braise, there is virtually no prep or hands on work, more time to watch all of the amazing (slash terrible) bachelor girls squirm.

coke braised carnitas (serves 3-4)

  • 2 pound pork shoulder
  • 2 tablespoons of olive oil
  • 3-4 cups Coke
  • 2 tablespoons soy sauce
  • 1 tablespoon hot sauce
  • zest of 1/2 lime (optional)
  • toppings: shredded red cabbage, onion, feta cheese, avocado, cilantro, lime wedges – go wild.

here’s how:

preheat oven to 325. put your olive oil in a dutch oven over medium high heat and brown pork shoulder on all side, should take around 8 minutes. add remaining ingredients (coke, soy sauce, hot sauce, optional lime zest) and bring to a boil. use enough coke so it is halfway up the pork. cover with the lid slightly askew and put into oven for 3-3.5 hours turning every 30-45 minutes. once the meat is falling apart, transfer pork to a large bowl and shred with two forks. if you’d like your meat a little saucier, add some of the liquid – not too much, its sweet! i didn’t find it necessary to add any.

to assemble tacos: heat tortillas directly on burners for about 15-20 seconds or until charred to your liking. garnish with whatever toppings make you smile and serve.


carnitas tacos