Mexican Coke Pulled Pork Carnitas (Carnitas en Coca-Cola)

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Juicy, tender Mexican Coke Pulled Pork Carnitas (Carnitas en Coca-Cola) are slow-cooked in a Dutch oven until fall-apart tenderโ€”perfect for tacos, nachos, or burritos and ready in under 2 hours.

Overhead view of carnitas tacos with chopped onion, cilantro, lime wedges, red salsa, and a glass of Coke on a wooden table.

What is Mexican Coke Pulled Pork Carnitas?

Mexican Coke Pulled Pork Carnitas are a twist on traditional carnitas, made by braising pork shoulder in Mexican Coca-Cola, herbs, and seasonings until it’s fall-apart tender. The natural sugars in the soda help tenderize the meat and create a deep caramelized crust. Inspired by Casa Marcela by Marcela Valladolidโ€™s recipe, this version is easy to make on the stovetop in under two hours.

Yvette Marquez muy bueno Mexican food blogger in an orange dress holding a molcajete.

Why Youโ€™ll Love This Recipe

  • Only 8 ingredients and 3 simple steps. Minimal prep with maximum flavor.
  • Rich caramelized flavor. The Mexican Coke tenderizes the meat while giving it a dark, flavorful crust.
  • Perfect for feeding a crowd. One batch makes enough to serve 10 or more.
  • Weeknight-friendly. Despite deep flavors, this dish is done in under 2 hours.
  • Super versatile. Use it in tacos, tostadas, nachos, burritos, tortas, friesโ€”you name it!
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Ingredients & Substitutions

Hereโ€™s a breakdown of what youโ€™ll need. The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

  • Pork Shoulder: Also known as pork butt or Boston butt, this cut is ideal for slow cooking and braising. Leave the fat cap on for added flavor and moisture.
  • Garlic Powder, Kosher Salt & Black Pepper: A simple seasoning blend that lets the Coca-Cola shine.
  • Mexican Coca-Cola: Opt for the glass bottle version made with cane sugar (not HFCS) for the best caramelization and flavor.
  • Dried Bay Leaves: Adds depth and a subtle earthiness to the braise.
  • Fresh Thyme: Bright, woodsy flavor that pairs beautifully with cola. You can sub ยฝ teaspoon dried thyme if needed.
  • Fresh Tarragon: Bold with anise and vanilla notes. Sub chervil or fennel fronds if you canโ€™t find it.
mexican coke pulled pork carnitas taco on a white plate with a blue rim on a table with a glass of iced coca cola with limes and a blue 9x13 casserole filled with the remaining carnitas.

Optional Variations

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

  • Slow Cooker Version: Cook on low for 8 hours or high for 4โ€“5 hours.
  • Swap Meats: Substitute brisket or another braising cut if you donโ€™t eat pork.
  • Try Other Sodas: Dr. Pepper, root beer, Big Red, or ginger ale can work. Choose sodas with real sugar for best results.

How to Make Mexican Coke Pulled Pork Carnitas

Step 1: Season the pork. Generously season pork shoulder pieces with garlic powder, salt, and pepper on all sides. Leave the fat cap on for extra moisture and flavor.

Step 2: Braise. Add seasoned pork to a snug Dutch oven. Pour in Coca-Cola and enough water to mostly submerge the meat. Bring to a boil, then reduce to a simmer. Add bay leaves, thyme, and tarragon. Cover and simmer for 1ยฝ hours, until the pork is tender and the liquid has mostly evaporated.

Step 3: Shred and serve. Transfer pork to a cutting board and shred with two forks into large chunks. Serve with warm corn tortillas, chopped onions, cilantro, sliced radishes, lime wedges, and your favorite salsa.

Hand sprinkling chopped white onion over a carnitas taco filled with Coca-Colaโ€“braised pork, garnished with cilantro and served on a corn tortilla.

Serving & Topping Suggestions

This pulled pork is made for sharing and layering! Here are a few delicious ways to serve it:

Set up a DIY taco bar with bowls of toppings like chile de arbol salsa, chunky guacamole, crema mexicana, chopped onion, and fresh cilantro. Donโ€™t forget a few bottles of Mexican Coke or a pitcher of margaritas on the rocks, frozen margaritas, or skinny margaritas for the full experience!

Mexican Coke Pulled Pork Carnitas Expert Tips & Tricks

  • Brown first: For even more flavor, sear the pork in lard before braising. No lard? Use rendered pork fat or high-heat oil like avocado oil.
  • Use a smaller pot: A snug Dutch oven helps keep the pork juicy and fully submerged.
  • Crisp it up: After shredding, fry the pork in a skillet for crispy carnitas edges.

Storage & Reheating

  • Refrigerated: Store leftovers in an airtight container for up to 5 days.
  • Frozen: Freeze cooled pork in bags for up to 3 months.
  • Reheating: Thaw overnight if frozen. Reheat in a skillet with oil or in a covered dish at 350ยบF for 10โ€“15 minutes.
Flat lay of taco bar setup showing bowls of coca cola carnitas, chopped onion, red salsa, lime wedges, tortillas, and radishes arranged on a wooden cutting board.

Frequently Asked Questions

What does cooking pork in coke do? Why put coke in carnitas?

Coke acts as a tenderizer, braising liquid, seasoning agent, and caramelizer all in one. The acidity breaks down the meat while the sugar creates a rich, flavorful crust.

Is beer or coke better for pulled pork?

Both are great for moisture and flavor. Coke adds sweetness and caramelization, while beer brings a malty depth. Try both and see which you prefer!

Can I use diet coke for carnitas pulled pork?

Nope! Skip the diet soda. The artificial sweeteners wonโ€™t caramelize and may alter the flavor. Stick to regular Mexican Coke made with cane sugar.

Can I use American Coca-Cola instead of Mexican Coke?

Yes, but Mexican Coca-Cola is made with cane sugar, which gives better caramelization and flavor. If using American Coke, you may notice a slightly different taste and texture.

More Recipes

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5 (5 ratings)

Mexican Coke Pulled Pork Carnitas (Carnitas en Coca-Cola)

Total Time: 1 hour 47 minutes
Yield: 4 to 6 servings
Prep: 7 minutes
Cook: 1 hour 40 minutes
This Mexican Coke Pulled Pork Carnitas recipe features tender pork braised in Coca-Cola for a rich, caramelized crust. The best part? It slow cooks in a Dutch oven in under two hours!
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Ingredients 

Instructions 

  • Season the pork heavily on both sides with the garlic powder, salt, and pepper. Transfer the seasoned pork to a heavy Dutch oven, making sure the pan is small, so the pork fits snugly, which will prevent the meat from drying out when it cooks. Add Coca-Cola and water. Bring to a boil and decrease the heat to maintain a simmer. Add the bay leaves, thyme, and tarragon. Cover and simmer until the pork is tender, about 1 ยฝ hours. The Coca-Cola will caramelize and the liquid will evaporate when finished.
  • Transfer the cooked pork to a cutting board, and using two forks, shred the meat into 2-inch long pieces.
  • Serve with the warmed corn tortillas, chopped onion, chopped cilantro, sliced radishes, lime wedges, and salsa.

Notes

  • Pork shoulder vs. pork butt: These cuts are often used interchangeably. Either works well for this Mexican Coke Pulled Pork Carnitas recipe.
  • Why use Mexican Coca-Cola? Mexican Coke is made with cane sugar instead of high-fructose corn syrup, which gives the pork better caramelization and flavor.
  • Substitute for fresh herbs: If you donโ€™t have fresh thyme or tarragon, you can substitute ยฝ teaspoon of dried thyme and ยผ teaspoon of dried tarragon or fennel fronds.
  • Make it crispy: After shredding, fry the pork in a skillet for crispy edges just like traditional carnitas.
  • Storage tips: Leftover carnitas can be refrigerated for up to 5 days or frozen for up to 3 months. Reheat in a skillet or oven for best texture.
  • Serving ideas: Use this pulled pork for tacos, nachos, burritos, tostadas, or enchiladas. Donโ€™t forget toppings like chopped onion, cilantro, sliced radishes, lime wedges, and Chile de Arbol Salsa.

Nutrition

Calories: 182.17kcal | Carbohydrates: 7.13g | Protein: 20.66g | Fat: 7.44g | Saturated Fat: 2.57g | Cholesterol: 69.52mg | Sodium: 83.99mg | Potassium: 377.68mg | Fiber: 0.18g | Sugar: 5.34g | Vitamin C: 0.83mg | Calcium: 14.53mg | Iron: 1.44mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 Comments

  1. Ashley Schuering says:

    So good! I swapped in Dr. Pepper for the Coke and used dried Mexican oregano instead of tarragon (since Dr. Pepper already has an anise-y flavor), then cooked it in my slow cooker for 10 hours on low (because it’s 8 million degrees with 10,000% humidity, so turning on the oven was not on the table), then I crisped it up the way your crispy braised carnitas recipe suggested. My husband has declared he wants to eat this every day for the rest of his life lol.

  2. Adriana mayorga says:

    I dont have a dutch oven,can I make this in my crockpot? Or a regular pot on the stove?

    1. Muy Bueno says:

      Yes absolutely! I would recommend a thick heavy stock pot. Buen provecho!

  3. Mags says:

    Did you cook this uncovered? I cooked mine covered and the liquid did not all evaporate. Is it worth reducing the liquid into a sauce?

  4. Maria Coon says:

    LOVE Marcela’s book as well. Kind of did the same thing when I first opened your cookbook. It so great to see such strong dedicated latina’s that our dedicated and proud of their culture. Our Mom’s were the best teachers and we are so blessed to know that we can continue their legacy through our food and design. I’m a designer and photographer as well and have a beautiful collection of cookbooks… the recipes of course are great but the layouts and photography are a work of art. Thank you and your family for your sharing your gifts. Our family grew up with the Tex Mex style of cooking and your cookbook is my go to for many recipes.ย