I Crave these Pork CARNITAS and I know you will too ❤️

These juicy pork carnitas are packed with rich flavor, crispy golden edges, and melt-in-your-mouth tenderness. Slow-cooked with citrus, garlic, herbs, and a touch of cola for caramelization, this homemade version brings authentic Mexican comfort food right to your kitchen. Serve them in warm tortillas with salsa, avocado, and fresh cilantro for an unforgettable meal your family will ask for again and again.

Ingredients

For the Carnitas

• 2 1/2 to 3 pounds pork shoulder, cut into large chunks
• 1 orange, zested and juiced
• 1 lime, juiced
• 6 garlic cloves, smashed
• 1/2 medium onion, cut into large pieces
• 2 bay leaves
• 1 tablespoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 tablespoon salt
• 1/2 cup hot water
• 1/2 cup whole milk
• 1/2 cup Coca-Cola
• 1 cup lard or vegetable oil

For Serving

• Warm corn tortillas
• Chopped onions
• Fresh cilantro
• Salsa verde
• Lime wedges
• Guacamole or sliced avocado

Instructions

In a small cup, dissolve the salt in the hot water and set aside.

Heat the lard or oil in a large Dutch oven or heavy pot over medium heat. Once hot, add the pork pieces in a single layer. Let them sear for several minutes on each side until beautifully golden brown all over.

Add the orange zest, orange juice, and lime juice to the pot. Toss in the squeezed orange halves for extra flavor if desired.

Stir in the garlic, onion, bay leaves, oregano, cumin, thyme, and black pepper. Pour in the salted water and milk. The milk may look slightly separated at first, but that is completely normal.

Lower the heat to a gentle simmer. Cover loosely and cook for about 1 to 1 1/4 hours, stirring occasionally, until the pork becomes very tender.

Pour in the Coca-Cola and continue cooking uncovered. Stir and turn the meat every few minutes while the liquid slowly reduces and the pork develops a rich caramelized color.

Once the pork is fork-tender and lightly crisp around the edges, remove it from the heat. Shred the meat gently with two forks or chop it into smaller pieces.

Warm your tortillas on a skillet until lightly charred. Fill them with the carnitas and top with onions, cilantro, salsa verde, avocado, and a squeeze of fresh lime juice.

Serve hot and enjoy every delicious bite.

Notes & Tips

• Pork shoulder works best because it becomes tender and flavorful during slow cooking.
• Cooking the meat low and slow is the secret to juicy carnitas.
• The Coca-Cola helps create the deep golden color and slight caramelized flavor.
• If you want crispier carnitas, spread the cooked pork on a baking sheet and broil for 3–5 minutes before serving.
• Leftover carnitas are perfect for tacos, burritos, nachos, rice bowls, or breakfast eggs.

If you make these carnitas, let me know your favorite toppings and how spicy you like your salsa. Homemade tacos night just got a whole lot better!