I love tacos. What is it about them? mmm... While I was browsing through a Bon Appetit magazine, I saw a recipe for Coke-Braised Pork Carnitas. Sounds like a good taco filling to me. Sure enough, the pork just fell apart when it came time to shred it. The flavor was great, and my husband said, "There's not a shred of pork flavor. It's great!" Sometimes, I'm not too keen on the flavor or pork either. This pork comes out sweet and tender. It's just right with pico de gallo and cheese.
4 pounds pork shoulder
10 c vegetable oil
4 c orange juice
2 1/2 c coca-cola
pico de gallo or other salsa
Monterey Jack cheese
Trim the giant globs off fat off of the pork. I think it took two pounds off the pork by the end of my meat-trimming escapade. Either way- huge chunks of fat are nasty. Cut the pork into 3x3 inches cubes and brown in vegetable oil.
After the pork is done, remove it and place it in a saucepan.
Place whatever toppings you'd like in the tacos.
Cafe Rio pork barbacoa better than this recipe, but it was worth a shot, and I'll definitely make it again.