“I wanted to make some carnitas and found this recipe. The cola idea was intriguing. I have lots of allergies that limit what i can have, so often times I lean towards items with less spice. This was very flavorful and the only thing I had to leave out was the pepper! I have heard that pork loin does not make good carnitas since it does not shred nicely due to lack of fat. With using my instapot, I did not have problems getting my pork loin to shred.” – Calla Ferre
- 4 Pounds Boneless Pork Butt, Shoulder or Loin
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Tablespoon Dried Oregano
- 1 Tablespoon Cumin
- 1 Large Onion Cut Into Wedges
- 8 Cloves Garlic Smashed or Minced
- 2 Limes Juiced (1/4 Cup)
- 2 Large Oranges Juiced (3/4 Cup Juice)
- 3/4 Cup Coke Mexican Coke Preferred (See Note)
- 2 Bay Leaves
- Separate the onion wedges in individual slices to have them ready to wilt.
- Rinse and pat dry pork.
- Combine salt, pepper, oregano, and cumin in a small bowl. Rub spice mixture all over meat. Sear the pork in a fry pan in a small amount of oil and then remove to a plate.
- Add the separated onions to the fry pan with the brownings and wilt or slightly brown.
Slow cooker method:
- In the bowl of a 6-quart slow cooker, add pork, onions, garlic, lime juice, orange juice, coke, and bay leaves. Cover and cook on low heat setting for 8 to 10 hours, or high heat for 5 to 6 hours (until the meat falls apart).
- Remove pork to a large bowl and shred with two forks. Add back as much liquid as the meat will absorb. Crisp as described below.
- Add the lime juice, orange juice, coke, garlic and bay leaves and to the instapot.
- Add onions and place the seared pork on top. Cook on the meat setting with the more time setting. Start instapot. Allow to release naturally.
- Remove meat; meat should shred nicely, if not cook longer. Put shredded meat into a bowl and add back as much liquid as the meat will absorb. Crisp as described below.
To crisp in the oven:
- Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminum foil or parchment paper).
- Broil for 5 to 10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
To crisp on the stove top:
- Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat.
- When pan is hot, add pork in batches of two or three, and sear until juices begin to reduce down and the meat is nice and crispy.
- Season with a little extra salt and pepper if desired.
- Pour over more of the slow cooker juices once the meat has crisped for added flavor, just before serving.
- Serve in tacos, burritos, or in a salad.
Mexican Coke contains cane sugar which helps with the caramelization during crisping and is ideal; however you can use any coke. If using regular coke, add 1 teaspoon sugar. Alternatively, substitute with chicken broth. You can use this recipe to cook beef, such as London Broil, as well and it comes out excellent!
2021 Adapted Recipe – Calla Ferre – Adapted from Cafe Delights