Pork Carnitas Tacos


  • 24 small tortilla shells (corn tortilla shells work great)
  • 1 recipe Soda Pulled Pork (see notes)
  • 1 cup chopped fresh coriander (from 1 bunch coriander)
  • 4 limes, sliced into wedges, for serving


1. Preheat the oven to 175°C. Place the tortillas on a baking sheet and bake for 3 to 5 minutes, or until the edges start to curl up. Remove from the oven and set on a plate.

2. Put the shredded pork, coriander, and lime wedges in individual bowls for taco assembly.

3. To assemble the tacos, put a few forkfuls of pork into a tortilla shell, add a pinch of coriander, and squeeze some lime juice on top. Repeat until all the tacos are assembled, then serve and enjoy.

This recipe is easily scaled down: Simply make as many tacos as desired and save the remaining pork and tacos for leftovers. When I expect to make Pork Carnitas Tacos, I typically don’t add the red onion when cooking the pork.

Soda Pulled Pork


  • 1 pork shoulder
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 large red onion, sliced (optional)
  • 700 ml full-flavored cola soda, such as Coke or Pepsi


1. Place the pork shoulder, fat side down, in a slow cooker. Sprinkle with the salt and pepper.

2. Place the red onion in the slow cooker around the pork.

3. Pour the soda over the pork. Cover the slow cooker and set on low. Cook for 8 hours, then transfer the pork to a shallow bowl or cutting board with a lip and, using two forks, shred it.

4. To store, place the shredded pork in an airtight container and pour some juices from the slow cooker over the meat. This pork freezes and reheats very well. To freeze, place the shredded pork in a resealable plastic freezer bag and label with the date when it was made.


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