Mexican Coca Cola Carnitas

This recipe for coca cola carnitas was inspired by my sister-in-law Norma Leticia. Years ago, before she was married to my brother, she owned a busy taco business in Texas and I always admire anyone who takes on a food business on there own. She would tell me how her son Irving, who was very young at the time, would help her prepare.  She described how she would cook the carnitas is an oversized copper cazuela outdoors. She no longer has the taco business, but still holds on to that cazuela.

BONUS CROCKPOT CARNITAS RECIPE IN THE RECIPE NOTES!

These two carnitas recipes do involve deep frying the pork butt/shoulder. Both delicious, but if I had to choose which one is my favorite, I would choose the crockpot recipe. The flavor was more like traditional carnitas, in my opinion. The coca cola adds a nice color to the recipe, but I felt it was lacking a little crisp on the exterior. You can choose which one you would like to try! The photo below is the crockpot carnitas. Video follows.

I really enjoy testing new cooking methods to traditional recipes!

Her preparation of the carnitas was so simple, I could not even believe it. I expected this line up of ingredients and there was really only two things she used. One, rendered pork manteca(lard) to cook the carnitas and the other main ingredient, Mexican coca cola! Seriously? It’s true and it works. The coca cola yields the most beautiful colored pork carnitas and the most tender I have had in a long time. I have to admit, I would have like a more crispy exterior on the carnitas, but they were absolutely delicious. 

What is your favorite salsa to serve with carnitas?

I love a spicy salsa verde and definitely pico de gallo! Don’t forget the fresh cilantro, onion and lime. A little guacamole wouldn’t be terrible either, lol!

Tomatillo Salsa Recipes!

Look for the natural rendered pork lard that is not hydrogenated.

With just a few additions of my own, this is my version of Norma’s recipe for carnitas. I don’t cook like this with lard very often, but I knew I had to try it at least once.  If cooking with lard is really not your thing, go to the end of the post to find more ways on how to enjoy Pork Carnitas! #foodieforlife #carnitas

Corn Tortillas

Freshly prepared corn tortillas infused with jalapeño is what we enjoyed on the first day. Simple follow the directions for the corn tortillas on the link. to infuse with jalapeño, you will re-hydrate 1 tablespoon of jalapeño flakes in a little hot water before mixing in to the masa. Cook as directed.

Carnitas without deep frying?

Yes, it’s possible! Carnitas al vapor, as mom called them, are cooked with a rapid steam with no oil. Choose your favorite carnitas recipe. The rapid steam cooking method works best with pork or beef that has some fat in it. If it’s too lean, it will be too dry.  Have you tried my sheet pan carnitas recipe? Pictured below are the crockpot carnitas recipe! Recipe in the notes!

Did I mention there is a bonus crockpot recipe in the recipe notes?

After the carnitas come out of the crockpot, I brown them up more in a large skillet. Don’t skip this step because it adds so much flavor.

Mexican Coca Cola Carnitas!

Mexican coca cola adds beautiful color and a touch of sweetness to these taqueria-style pork carnitas!

5 from 5 votes

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Course: Main Course

Cuisine: Mexican

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 20 minutes minutes

Servings: 6 Servings

Ingredients

• 3 pounds pork shoulder
• 5 cups pork lard manteca(rendered pork fat)
• Salt and fresh cracked pepper
• 1 cup Mexican brand Coca Cola
• 1 inch piece of Mexican canela
• 2 bay leaves
• 3 sprigs of fresh thyme

Instructions

• Slice the pork into 2 inch chunks. Season lightly with salt and pepper. Set aside.
• Heat the pork fat to medium heat in a medium heavy pot. After about 5 minutes, add the seasoned pork. Cook for 5-6 minutes or until pork is lightly browned.
• Add in the coke, canela, bay leaves and thyme. The carnitas will cook for the next 90 minutes to 2 hours and a steady boil. Skim the top as needed as it cooks.
• At about the 2 hour mark, the carnitas will be this nice caramelized color and should pull apart easily with a fork. Drain onto paper towels. For a crispy carnita, transfer carnitas to a nonstick pan with no oil. Heat on high and toss carnitas as needed. Serve right away.

Notes

Crockpot Pork Carnitas 

3 lbs. pork butt/shoulder or boneless country style ribs, sliced

2 tsps salt

2 tsps pepper

Season the pork with salt and pepper, then set aside

In the crockpot on low heat add

2 cups natural rendered pork lard

1 large orange sliced

8-10 garlic cloves

3-5 bay leaves

1 1/2 tsps oregano

Juice of 1 large lime

1 inch piece of cinnamon stick, optional

Add the lard to the crockpot on high heat. Once lard melts, turn heat to low. Add all of the ingredients in layers with the seasoned pork. Cover and cook on low for 4 hours. After 4 hours, check the pork for tenderness. If tender, remove pork from the crockpot and transfer to a large skillet. Heat to medium high. Once the pork starts to sizzle and brown, you can drizzle in a little of the pork lard remaining in the crockpot. Turn the pork as needed until desired browning and caramelizing. Serve right away. Strain the lard in the crockpot and store refrigerated. You can reuse it for carnitas or you can use it to prepare masa for tamales. 

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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