Nutritional Info

Nutrition Facts

Serving Size 1 (307g)

Calories 373
Calories from Fat 75 (20%)
Amount Per Serving %DIV
Total Fat 8.3g 13%
Saturated Fat 3.3g 17%
Monounsaturated Fat 3.6g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 167.8mg 56%
Sodium 204.4mg 9%
Potassium 1144.1mg 24%
Total Carbohydrate 7.9g 3%
Dietary Fiber 1.1g 4%
Sugars 3g
Protein 61g 122%

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Recipe Description
This is  a low and slow recipe that when done you tste the TLC in every bite. Feel free to use flour or corn tortillas.
Prep time
15 min
Cook time
1 hr 50 min
Ready In
2 hr 5 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  salsa
1/2 Cup(c)  guacamole
1   corn
1   freshly ground black pepper
1/2   orange zested
3/4 Cup(c)  orange juice
3/4 Cup(c)  dr pepper or coca-cola
1 Dash(ds)  sea salt
3   pickled jalapeno chiles
2 Teaspoon(t)  dried oregano, preferably mexican
6   cloves garlic
2   white onions, quartered
4 Pound(lb)  boneless pork shoulder, butt or mearyinchcountry- sryle ribs


Trim off much of the excess fat from the outside of the meat but leave the thin inner strips.

Cut into irregular chunks approximately 1 1/2 inches square.

Place the meat in a wide, heavy pot, such as a Dutch oven or cast-iron skillet, with a lid.

Cover with water by 1/2 inch-no more.

Bring to a boil over medium-high heat and skim off any foam that may rise to the surface.

Add the onions, garlic, oregano, chiles, and salt to taste.

When the water begins to boil again, lower the heat and simmer, partially covered, about 1 hour, until the meat is almost tender. A bit more water might be needed if the pork is still tough. Stir occasionally. If there is liquid remaining in the pan when the meat is ready, turn up the heat and boil until it is all evaporated, but watch the meat so that it doesn't scorch.

Preheat the oven to 450 degrees F.

Remove the chiles from the pot.

Add the soda pop, orange juice, zest, pepper, and any needed additional salt, and mix well with the pork. If the meat is not in a single layer, it should be put into a flatter pan so that it can brown evenly.

Bake, uncovered, about 30-40 minutes, until the meat is crispy and glazed with the syrup. The meat will have to be stirred often because the sugar in the soda and orange juice will burn easily.

Drain off any accumulated melted fat and put the carnitas in a serving dish. Scoop the carnitas up with the tortillas, add some chunky guacamole, and fold into the tacos with lots of salsa. Chunky Fresh Tomato Salsa

Serve with rice and beans .

Additional notes

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Sweet Carnitas Tacos
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