COCA-COLA CARNITAS
Provided by Marcela Valladolid
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Sprinkle the pork on all sides with the garlic powder and plenty of salt and pepper.
- Heat the pork fat over medium-high heat in a small, heavy Dutch oven or braiser (see Cook's Note). Add the pork and fry on all sides until well browned, about 20 minutes. Add the Coca-Cola and 1/2 cup 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. Cover and simmer until the pork is tender, about 1 1/2 hours; the Coca-Cola will caramelize and the liquid will evaporate completely.
- Transfer the pork to a cutting board and shred. Serve with warm corn tortillas (charred over a flame) and toppings on the side: salsa verde, diced onions, cilantro, radishes, lime wedges and avocado.
COKE-BRAISED PORK CARNITAS
Provided by Edward Mendoza
Categories Citrus Pork Braise Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 4
Steps:
- Sprinkle pork with salt and pepper. Heat 1/4 cup peanut oil in heavy 8-quart pot over high heat. Working in batches, add pork to pot and sauté until browned on all sides, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl.
- Pour remaining 10 cups peanut oil into same pot. Attach deep-fry thermometer to side of pot; heat over medium heat until thermometer registers 280°F. Add pork to oil in pot (temperature of oil will drop to between 180°F and 200°F). Cook pork over medium heat until brown and tender, adjusting heat as necessary to maintain temperature of oil between 200°F and 220°F, about 1 1/2 hours. Using slotted spoon, transfer pork to another large pot. Add orange juice and 2 cups cola to pork and bring to boil; reduce heat and simmer until pork is very tender, about 35 minutes. Add remaining 1/2 cup cola and stir over medium heat until meat falls apart and liquid is absorbed, about 5 minutes longer. Season generously with salt and pepper. Transfer to bowl and serve.
CARNITAS: BRAISED AND FRIED PORK
Provided by Roberto Santibañez
Categories Pork Appetizer Braise Fry Oscars Cinco de Mayo Dinner Lunch Party Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Enough for 8 main course servings, or enough for 24 to 32 tacos
Number Of Ingredients 10
Steps:
- Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
- Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.
- Carnitas keeps in the refrigerator for up to three days.
ORANGE AND MILK-BRAISED PORK CARNITAS
It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe. The milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with pepper and salt.
- Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
- Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
- Preheat oven to 450 degrees F (230 degrees C).
- Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
- Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
- Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 3.7 g, Cholesterol 84.2 mg, Fat 24.1 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 8.5 g, Sodium 804.7 mg, Sugar 2.8 g
COCA-COLA PORK ROAST
There are lots of cola/meat recipes on this site, this one is a little different. I found this in a crockpot cookbook that my folks gave me for Christmas. I tweaked it a bit, but still--great stuff!
Provided by BothFex
Categories Pork
Time 8h5m
Yield 1 roast with lots 'o gravy
Number Of Ingredients 4
Steps:
- Rub the roast with salt and pepper then place it in the crockpot.
- Add soup mix and coke.
- Cook on low 8 hours or high for 4.
- Before serving dump liquid from crockpot into a pot.
- Skim fat.
- To the remaining juices add salt and pepper to taste and a dash of Kitchen Bouquet.
- Bring mixture to a boil.
- Remove a cup of the liquid and add corn starch to thicken.
- Add corn starch mixture to the rest of the juices.
- Cook until it reaches desired consistency.
- WONDERFUL GRAVY!
Nutrition Facts : Calories 3669.1, Fat 268.2, SaturatedFat 107.9, Cholesterol 940.7, Sodium 3680.9, Carbohydrate 45, Fiber 2.4, Sugar 29.1, Protein 253.1
BRAISED PORK CARNITAS
Deliciously tender and juicy braised pulled pork carnitas can be used in fried or street tacos. Perfect for burritos and chimichangas or taco bowls.
Provided by Christopher Martinez
Categories Main Dish Recipes Taco Recipes
Time 5h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat a large, cast iron Dutch oven over medium-high heat. Season pork shoulder with garlic, 2 tablespoons kosher salt, and 1 teaspoon black pepper. Place pork shoulder fat-side down into the hot pot and sear until deep golden brown on all sides, 4 to 5 minutes. Add yellow onion to cook with rendered drippings for 1 minute. Slowly pour in pork stock to cover pork shoulder.
- Bring to a light boil; cover and braise until fork-tender, 4 1/2 to 5 hours.
- Transfer to a bowl and shred into carnitas, adding 1 1/2 cups of pork stock for moisture and more salt and pepper to taste.
- Heat a cast iron skillet over medium-high heat. Add green onions and cook until slightly browned, 7 to 10 minutes. Transfer to a bowl.
- Heat corn tortillas in the hot skillet on both sides, 2 to 3 minutes total for each tortilla. Place braised pork into tortillas and garnish with cabbage, queso fresco, salsa, green onions, and a squeeze of lime.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 16 g, Cholesterol 41.4 mg, Fat 10.7 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 4 g, Sodium 820 mg, Sugar 1.7 g
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COCA-COLA BRAISED CARNITAS - HOMESICK TEXAN
From homesicktexan.com
5/5 (8)Estimated Reading Time 7 minsServings 8
- Place the pork in a Dutch oven, then season with the salt and pepper. Pour in the Mexican Coca-Cola, orange juice, milk, and lime juice then stir in the chipotle chile powder, cinnamon, allspice, garlic and bay leaf. Add enough water to the pot to just reach the top of the pork, then turn the heat up to high and bring the pot to a boil.
- Once the pot is at a boil, turn the heat down to low and then simmer uncovered without stirring for about two hours or until the pork is tender. At this time, turn the heat up to medium and then while occasionally stirring, cook until most of the liquid has reduced, most of the fat has rendered, and the pork has browned, about 30-45 minutes.
COCA-COLA CARNITAS RECIPE - REAL SIMPLE
From realsimple.com
3.5/5 (31)Total Time 6 hrs 30 minsServings 4Calories 339 per serving
- Combine pork, Coca Cola, onion, garlic, salt, chili powder, cumin, and oregano in a 5-to 6-quart slow cooker and stir to combine. Cook on high, covered, until meat is tender and shreds easily, 5 to 6 hours.
- Transfer pork and liquid to a large saucepan and bring to a vigorous simmer over high. Cook, breaking up meat with a spoon, until liquid is reduced and coats meat, 15 to 18 minutes. Serve pork in warm tortillas with fixings on the side.
COKE-BRAISED PORK CARNITAS RECIPE - BON APPéTIT
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- Sprinkle pork with salt and pepper. Heat 1/4 cup peanut oil in heavy 8-quart pot over high heat. Working in batches, add pork to pot and sauté until browned on all sides, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl.
- Pour remaining 10 cups peanut oil into same pot. Attach deep-fry thermometer to side of pot; heat over medium heat until thermometer registers 280°F. Add pork to oil in pot (temperature of oil will drop to between 180°F and 200°F). Cook pork over medium heat until brown and tender, adjusting heat as necessary to maintain temperature of oil between 200°F and 220°F, about 1 1/2 hours. Using slotted spoon, transfer pork to another large pot. Add orange juice and 2 cups cola to pork and bring to boil; reduce heat and simmer until pork is very tender, about 35 minutes. Add remaining 1/2 cup cola and stir over medium heat until meat falls apart and liquid is absorbed, about 5 minutes longer. Season generously with salt and pepper. Transfer to bowl and serve.
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