Seasoned with cola, garlic, chili, cumin, oregano and olive oil.
3/4 cup Cola soda
1/4 cup Orange juice from 1/2 an orange
3 Garlic cloves, finely grated or chopped
2 tsp Chili powder
1/2 tsp Ground cumin
1/2 tsp Dried oregano
2 tbsp Olive oil
Warm corn tortillas, cilantro, diced white onion, sliced radishes and lime wedges for serving
Season the pork all over with 2 teaspoons salt and 1/2 teaspoon black pepper. Add the cola, orange juice, garlic, chili powder, cumin, and oregano to a 6- to 8-quart slow cooker and stir together. Add the seasoned pork. Cover and cook until tender and easy to shred, 5 to 6 hours on High or 7 to 8 hours on Low.
Remove the pork pieces with tongs, letting excess liquid drip off, and transfer to a foil-lined sheet pan. Shred the meat into bite-size chunks, and spread out in a single layer. Season the meat with salt and pepper, and drizzle with oil.
Meanwhile, preheat the broiler. Broil the pork until browned and crispy, 2 to 4 minutes. Transfer to a platter and drizzle some of the cooking liquid on top.
Serve with warm corn tortillas, cilantro, onion, sliced radishes and lime wedges.
These cola carnitas will taste like you spent hours over the stove or grill making them! When really, the meat is prepped in mere minutes and the slow cooker did all the work. Seasoned with cola, garlic, chili, cumin, oregano and olive oil, this pork is perfect for taco night.
Prep Time: 20 minutes
Cook Time: 6 hours