Mexican Cola Pork Carnitas {Momma’s Way}
Mexican Cola Pork Carnitas is a delicious easy to cook meat recipe. Fill with yummy citrus sweet flavors married with wonderful spices including All-Spice and Chipotle.
I love pork; I spent many years in Memphis TN, and pork BBQ is a genuine treat, smoked, and cooked to perfection. But truthfully, I learned to love pork as a child watching my Granny Vega cook. She made it look so simple and would tell me what goes in the pot with the ease of someone who had been cooking for decades and knew her way around a kitchen.
What Is Pork Carnitas?
Carnitas translated literally means little meats. Traditionally pork carnitas is made with marbleized pork butt or picnic ham. They cooked pork cuts (braised) in lard for three to four hours until tender.
I braise my pork recipe in cola and freshly squeezed juices, with hints of heat and sweet with the addition of several spices.
How To Cook Pork Carnitas On The Stove
You can search tons of recipes for cooking carnitas in the Instant Pot and Slow Cooker. I prefer to cook my Mexican Cola Pork Carnitas on the stove. Our family loves the smell of slow-cooked meat in the kitchen with just a simple dutch oven or pot.
I made a double recipe for this post so I used my stockpot from the Calphalon Premier Space Saving Nonstick Supper Club set. I love this set; it stores so well and I can make enough food for 12 easily and cleanup is a breeze.
Steps to Cooking Pork Carnitas
- In a large dutch oven or heavy lidded pot (5.5- 6 quarts) place pork, sprinkle with salt, and pepper. Then add one bottle of Mexican cola and freshly squeezed fruit juices.
- Next, add spices including ancho chili powder, onion powder, ground allspice, and chopped garlic.
- Add enough water to put to just cover the pork, turn to high, and bring to a boil. When you reach the boiling point, add the sliced oranges and a bay leaf.
- Reduce heat to a simmer and cook for 2 hours, or until pork is fork-tender.
- Remove orange slices and bay leaf.
- Turn heat to medium and cooked until it reduces liquid, most of the pork fat has rendered, and pork has browned.
What To Serve With Pork Carnitas
I kept the photo simple with a garnish of cilantro and chopped onion along with a slice of fresh lime.
Traditionally, carnitas we have salsa (a simple one like my restaurant-style blended salsa), refried beans, chopped onions and cilantro, guacamole, and corn tortillas. This is my favorite way! You can use the Mexican Cola Pork Carnitas in a yummy bowl with rice, black beans, slices of radish and tomato, and avocado and it is fabulous.
Truly, the sky is the limit for serving ideas. We even make a pizza with refried beans as the sauce and carnitas as a topping with vegetables and just some cheese and my creamy taco dressing.
Love this recipe?
If you love this recipe and would like a few more, take a look at the list below.
- Slow Cooker Chicken Carnitas
- Spicy Chili Fried Potatoes and Onions ( So good in tacos!)
- Vegan No-Soak Spicy Pinto Beans – Great for making refried beans and freezing
- Easy Kid-Friendly Chicken Fideo – So good! And yep, you can freeze the leftovers!
Mexican Cola Pork Carnitas {Momma's Way}
Spicy sweet and perfect for family and friend gathering. Momma's Mexican Cola Pork Carnitas are easy to make and slow-real-cooking good.
Ingredients
- 3 pounds boneless pork shoulder cut into 1-inch pieces
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ancho chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground allspice
- 5 cloves garlic, chopped fine
- 1 cup Mexican Coca-Cola or your favorite cola!
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons
- 2 tablespoons freshly squeezed lime juice
- 1 bay leaf
- 1 orange sliced across and seeds removed.
- Water
Instructions
- In a large dutch oven or heavy lidded pot (5.5- 6 quarts) place pork, sprinkle with salt, and pepper. Then add one bottle of Mexican cola and freshly squeezed fruit juices.
- Next, add spices including ancho chili powder, onion powder, ground allspice, and chopped garlic.
- Add enough water to put to just cover the pork, turn to high, and bring to a boil. When you reach the boiling point, add the sliced oranges and a bay leaf.
- Reduce heat to a simmer and cook for 2 hours, or until pork is fork-tender.
- Remove orange slices and bay leaf.
- Turn heat to medium and cooked until it reduces liquid, most of the pork fat has rendered, and pork has browned.
Notes
Serve with corn tortillas, salsa, chopped onion and cilantro, and fresh lime for squeezing.
