Coca-Cola carnitas are tender, juicy, and full of incredible flavor. Pork shoulder is seasoned generously, seared until beautifully browned, and then slowly simmered with onion, garlic, Mexican oregano, bay leaves, and Coca-Cola until it becomes fork-tender.
The Coca-Cola adds a subtle sweetness that balances the savory seasonings while helping create a rich, flavorful cooking liquid. As the liquid reduces, the outside of the pork develops delicious caramelized bits while the inside stays moist and tender.
These carnitas are perfect for tacos, burritos, quesadillas, tostadas, or simply served with rice and beans. My family especially loves them tucked into warm corn tortillas with chopped onion, cilantro, morita salsa, and a squeeze of fresh lime.
For another delicious Mexican meat recipe, be sure to try my barbacoa next!
What are carnitas de puerco?
Carnitas are a traditional Mexican pork dish that originated in the state of Michoacán. The word carnitas translates to “little meats.”
Traditional carnitas are made by slowly cooking pork in lard until the meat becomes tender and the exterior develops crispy, golden edges. There are many different ways to prepare carnitas, however, and every family or region may have its own version.
This stovetop recipe uses Coca-Cola and the natural fat from the pork shoulder to create flavorful, tender carnitas without requiring a large amount of lard.
Why You’ll Love These Coca Cola Carnitas
These carnitas are:
- Tender and juicy
- Full of savory flavor
- Made in one pot
- Perfect for feeding a family
- Great for tacos and meal prep
- Easy to prepare with simple ingredients
The recipe does take a few hours to cook, but most of that time is hands-off. Once everything is simmering, you can let the pork cook slowly until it is perfectly tender.
Ingredients needed
Pork shoulder or pork butt
You will need about 4 pounds of pork shoulder or pork butt, cut into large chunks.
Despite its name, pork butt comes from the shoulder area of the pig. It contains enough fat and connective tissue to become incredibly tender when cooked slowly.
You can trim away any very large pieces of excess fat, but do not remove all of it. Some fat is necessary for flavorful and juicy carnitas.
Seasonings
The pork is seasoned with:
- Salt
- Ground black pepper
- Garlic powder
- Onion powder
- Mexican oregano
- Bay leaves
These simple seasonings complement the pork without overpowering it.
Mexican oregano has a slightly stronger and more citrusy flavor than Mediterranean oregano, making it especially delicious in Mexican recipes.
Onion and garlic
Sliced white onion and plenty of fresh garlic add even more savory flavor to the cooking liquid.
This recipe uses 12 thinly sliced garlic cloves. It may sound like a lot, but the garlic softens and mellows as it cooks.
Coca Cola
Coca-Cola adds a mild caramel-like sweetness that pairs beautifully with pork. As the carnitas cook, the soda combines with the pork juices, onion, garlic, and seasonings to create a rich cooking liquid.
Most of the liquid is allowed to evaporate at the end, leaving the meat deeply flavored rather than overly sweet.
Olive oil
The olive oil is used to sear the pork and cook the onion and garlic. You may need to add a little more oil between batches depending on the amount of fat in your pork.
How to Make Coca Cola Carnitas
Season the pork
Place the pork chunks in a large bowl.
Add the salt, ground black pepper, garlic powder, and onion powder. Rub the seasonings into the pork so that every piece is evenly coated.
Sear the pork
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Once the oil is hot, add the pork chunks in a single layer. Work in batches so that you do not overcrowd the pot.
Sear the pork for a few minutes on each side until it is nicely browned. The pork does not need to cook completely at this point.
Transfer the browned pork to a plate and continue with the remaining pieces. Add a little more oil to the pot if necessary.
Searing the meat takes a little extra time, but it adds a tremendous amount of flavor to the finished carnitas.
Cook the onion and garlic
Add more oil to the pot if necessary then add the sliced onion to the same pot.
Cook for about 7 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pot.
Add the thinly sliced garlic and cook for another 2 to 3 minutes. Stir frequently so the garlic softens without burning.
Simmer the carnitas
Return the browned pork and any accumulated juices to the pot.
Add the Mexican oregano, bay leaves, and Coca-Cola.
Bring the mixture to a gentle simmer. Reduce the heat to medium-low and cover the pot.
Cook for 2 to 3 hours, or until the pork is very tender and can easily be pulled apart with a fork.
Check the pork occasionally and stir carefully to make sure nothing is sticking to the bottom of the pot.
Reduce the cooking liquid
Once the pork is fork-tender, remove the lid.
Continue cooking uncovered for about 15 minutes, or until most of the liquid has evaporated.
The exact amount of time may vary depending on the size of your pot and how much liquid remains.
Taste the carnitas and add more salt if needed.
You can serve the pork in chunks or shred it with two forks. I like to shred at least some of it when making tacos while leaving a few larger pieces for texture.
How Do You Know When Carnitas Are Done?
The carnitas are ready when the pork is extremely tender and can easily be pierced or pulled apart with a fork.
If the pork still feels firm after 2 hours, continue cooking it. Depending on the size of the chunks and the exact cooking temperature, it may need closer to 3 hours.
Low and slow cooking gives the connective tissue in the pork enough time to break down, resulting in tender meat.
How to Make the Carnitas Crispy
Some of the pork will naturally develop browned edges as the cooking liquid evaporates.
For even crispier carnitas, transfer the shredded meat to a baking sheet and spread it into an even layer. Spoon a little of the reduced cooking liquid over the meat and broil it briefly until the edges are browned and crispy.
Watch it closely so that it does not burn.
You can also crisp individual portions in a hot skillet before serving.
How to Serve Coca Cola Carnitas
My favorite way to serve carnitas is in warm corn tortillas.
Add the shredded pork to the tortillas and top with:
- Chopped cilantro
- Diced white onion
- Fresh lime juice
- Salsa verde
- Salsa roja
- Sliced avocado
- Pickled jalapeños
- Crumbled queso fresco
For a complete meal, serve the carnitas with Mexican rice, refried beans, charro beans, or a simple salad.
Carnitas de Puerco
Carnitas de puerco are an easy and delicious Mexican recipe the whole family will enjoy.
Ingredients
- 4 lbs pork shoulder or butt cut into chunks
- 3 tsp salt
- 1 tsp ground black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tbs olive oil plus more as needed
- 1 white onion sliced
- 12 cloves garlic peeled and thinly sliced
- 1 tsp Mexican oregano
- 2 bay leaves
- 16 oz Coca Cola
Instructions
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Season the pork chunks with the salt, black pepper, garlic powder, and onion powder. Rub the seasonings into the meat well.
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Heat the olive oil in a large pot over medium heat. Once hot, add the pork in batches and sear it on all sides for a few minutes, or until nicely browned. Transfer the browned pork to a plate and repeat with the remaining pieces. Add a little more oil to the pot if needed.
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Add the sliced onion to the pot and cook for about 7 minutes, stirring occasionally. Add the sliced garlic and cook for another 2–3 minutes.
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Return the pork to the pot. Add the Mexican oregano, bay leaves, and Coca-Cola. Bring everything to a simmer, then reduce the heat to medium-low. Cover and cook for 2–3 hours, or until the pork is fork-tender.
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Remove the lid and continue cooking uncovered for about 15 minutes, or until most of the liquid has evaporated. Taste and add more salt if needed.
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Serve in warm tortillas with your favorite toppings and enjoy!