Coca-Cola Carnitas

Coco Cola Carnitas

All of our stuff arrived today!!!!!

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I was so dang excited when that massive truck pulled up to the house.

The shipment was 2 days late so I was not that happy since I had to take a day off of work for it, but I was excited to have our stuffs! Yay stuffs! At least we got a $200 credit, but now I’m behind in work. Can’t win them all.

But for the next 4 hours I played air traffic control to the 2 guys unloaded all our stuff to the different rooms in the house. A lot of that was tricky since we are not really unpacking everything since we are living at my dad’s house while we a house is built. So there was stuff that was from Autumn’s room but shouldn’t go there now since we didn’t need it for the next 6-8 months so that and then had to go in the garage/other bedroom WIC. So I was trying to mentally cull them out as the guys had boxes as high as me on dollies to roll into the house and unload. They were great with my directions and setting things up.

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And I might have hugged my box of shoes when they were unloaded from the truck. I missed all my Sperry’s. Okay, I totally did! ha!

But the unpacking will have to wait since I have 3 (insane) deadlines next week and Price is already traveling for work. I think I need to actually work both days because of stuff to do and from having to take yesterday off for the movers. Yes, I know Easter is Sunday. Oh well, a deadline is a deadline. Plus, yay OT. I’m gonna have to treat myself some more Sperry’s for the spring.

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Anyway, I made a big batch of these Coca-Cola Carnitas this past weekend which is helping us get through the week since it makes life so much easier when you don’t have to cook dinner at night. Plus, they are dang awesome.

They are great to serve to a crowd since you don’t have to worry about someone saying they are too spicy. They are perfectly seasoned and kinda sweet without you being like ‘eww soda!’ Trust me. Aside from a few Sonia Limeades, I haven’t had soda in a year and a half. So I sorta felt wrong buying it, but this might just have to be my exception to the no-soda rule.

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We always get bone in pork shoulders since I love how the bone gives the meat just a bit more flavor and keeps it really moist. Okay, I could be making that up, but that’s what I think so let’s go with it. So, in this case, I just cut the majority of the meat off the bone and adding the bone to the cut up meat in the pot. Super simple.

The carnitas are really versatile, so be sure to enjoy them in tacos, burritos, quesadillas, rice bowls, salads, and on nachos. You’ll love making, and devouring, these carnitas!

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Coca-Cola Carnitas

Makes 6-8 servings


For the Carnitas

  • 3 1/2 -4 pounds fatty pork shoulder or pork butt*, cut into 2-inch cubes
  • 3-4 Tablesoons Cup garlic powder
  • Kosher salt and freshly ground black pepper
  • 2-3 Tablespoons Canola or vegetable oil
  • 3 Cups Coca-Cola
  • 1/2- 2 Cups water
  • 10 sprigs fresh tarragon
  • 5-6 bay leaves
  • 6 sprigs fresh thyme

For Serving

  • Corn tortillas
  • Suggested toppings: salsa verde, diced onions, cilantro leaves, sliced radishes, lime wedges and sliced avocado


  1. Sprinkle the pork on all sides with the garlic powder and plenty of salt and pepper
  2. Heat the oil over medium-high heat in a heavy Dutch oven or thick bottomed pot. Add the pork and fry on all sides until well browned, about 20 minutes.
  3. Add the Coca-Cola and water (there should be just enough liquid to cover the sides of the meat). Bring to a boil and reduce to a simmer. Add the tarragon, bay leaves and thyme.
  4. Cover and simmer until the pork is tender, about 2 – 2 1/2 hours. The Coca-Cola will have caramelized and the liquid will just about completely evaporated.
  5. Transfer the pork to a cutting board and shred with your hands or forks. It may be preferred to remove some fattier bits as you shred the meat
  6. Serve with warm corn tortillas (charred over a flame) and toppings on the side.

*If you purchase bone-in pork shoulder, then you will want a large one to account for the weight of the bone, 4 – 4 1/2 pounds

Adapted from Chef Marcela Valladolid


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