Name: Crispy Pork Carnitas
Yield: 4 people
Ingredients: 2.5 lbs pork butt roast ((cut into pieces)); 12 cloves garlic (peeled); 1 white onion (sliced into rings); 1/2 tsp crushed oregano; 2 tbs olive oil; salt & pepper (to taste); 16 oz Coca-Cola

These delicious crispy pork carnitas are a popular Mexican recipe that is served with warm corn tortillas. This is an easy recipe that is mostly hands off and it’s perfect for parties or get-togethers!

Crispy Pork Carnitas

I’ve made pork carnitas so many times in the past but they were always just ok, nothing special, just ok. However this recipe will knock your socks off! The secret ingredient is Coca-Cola. That is the only liquid used in this delicious carnitas recipe.

The carnitas I made in the past were always so much more complicated and weren’t even half as good as the recipe I’m sharing today. All you need are onions, garlic, salt, pepper, oregano and coca-cola to turn pork butt into something out of this world delicious! Another great pork recipe would be my amazing pork tamales. Pork tamales are very popular during Christmas and New Years.

How to Make Crispy Pork Carnitas

The first step is to season and sear the meat on both sides. The pork butt should be cut up into pieces before searing that we way can create a a nice brown crust on most of the meat. Be careful not to crowd the skillet or the meat won’t brown.

Transfer the seared meat to a casserole dish and add lots and I mean lots of peeled garlic cloves and sliced white onions on top. I also add a little bit of crushed dried oregano but that is optional. Now is when we add the coca-cola then cover it with foil and bake for a few hours.

As the hours go by your house will smell amazing and you may start to salivate. It smells that good! After about three hours it should be ready to shred. Now this next step is CRUCIAL if you want yummy crispy carnitas with a nice color! After shredding the meat return the dish to the oven and turn on the broiler.

The broiler will give it a crispy texture and the coca-cola will start to caramelize. I leave the dish under the broiler for a few minutes and then I take it out and stir and return to the broiler. I do this a few times so that most of the meat is able to caramelize and become crispy.

The crispy bits are my favorite I always eat a few pieces as soon as they come out of the oven and usually end up burning my mouth. I like to serve them with tortillas. We always use corn tortillas as those are our favorite. I usually keep it simple but you can add any of your favorite garnishes such as cilantro, salsa, chopped onion, etc. My husband always eats his with salsa macha. If you haven’t had salsa macha before you’re missing out. It’s a very unique salsa from Veracruz, Mexico which is where my husband is from.

I also have a yummy recipe for champurrado that you can serve with the carnitas.

However you serve them, these carnitas are sure to be a hit! Thank you so much for reading I love sharing delicious recipes with you all!

0 from 0 votes