SLOW-COOKED CARNITAS WITH MEXICAN COCA-COLA

By RoketJSquerl

Ingredients

• 2 1/2 pounds (1.1 kg) boneless pork shoulder
• 1 1/2 to 2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups (360 ml) water
• 1 bottle (12 fluid ounces/360 ml) Mexicanbottled
• Coca-Cola (cane-sugar sweetened)
• For serving
• Warmed corn or flour tortillas
• Diced white onions
• Diced avocado, lightly salted, or Taco Stand
• Avocado Salsa
• Cilantro sprigs
• Pork skin (chicharrón)

Preparation

Step 1

Preheat the oven to 350 F (175 C/gas 3). Cut the pork into 2-inch (5-cm) chunks and rub the salt and pepper on all sides of the meat. Place in one layer in a shallow stove-to-table casserole dish or dutch oven, such as a Le Creuset. Pour the water and Coke over the meat. Cover with a double layer of foil or a lid, place in the oven, and cook for 21/2 to 3 hours, until very tender.

Allow the meat to cool in its cooking juices, partly covered. When it is cool enough to handle, if you like, you may remove any large pieces of fat, but do not break up the meat too much—this will happen on its own. Turn the heat to medium-high and boil the cooking juices until they thicken and glaze the meat, which may also begin to “fry” a little in its own fat. The carnitas should be juicy.

Toss the meat with the sauce to moisten it, and serve very hot with
more sauce on the side. Roll up in a warm tortilla with diced onions, avocado and cilantro.