Carnitas or "Little Meats" can be served two ways, either in small crispy pieces OR

if you are using the Carnitas as a filling for Tacos then shred with 2 forks.


My favourite are the crispy pieces and therefore I use the same technique as for

Burnt Ends but with Mexican flavors.


Cumin (Comino) really is the Home-Flavor of South America and cooking Pork in Coca Cola and Orange Juice is more common in Mexico than you would think. These Carnitas are the best I have eaten on three continents!!!




Pork Loin cut into 1 inch pieces


Kosher Salt


1 Tbsp Cumin


1 Tbsp Ancho Chile Pepper ground


1 Tbsp Oregano






1/2 Cup Coca Cola


1/2 Cup Orange Juice


4 Cloves Garlic Pressed


1/4 Cup Oil to fry in


Cut meat into 1 inch pieces. Season with Salt, Cumin, Ancho Chile and Oregano. Put in fridge for 24-48 hours


Start your Smoker at 250F for a 3 hour smoke


Place meat in the Smoker and cue with 1 chunk Cherry Wood for 1 1/2 hour


Mix Coca Cola, Orange Juice and Garlic


After 1 1/2 hour on the Smoker take out and put the meat in the Foilpan. Pour over the Coca Cola mix and blend with the meat. Cover tightly with foil and put back on the Smoker and steam for 1 1/2 hour


After 1 1/2 hour take out and open Foilpan and pour off the liquid.


Heat up a good pan with the oil so it is really hot. Fry the meat so it is crispy on outside.


Enjoy your perfect Carnitas as they are or if you are using the Carnitas as a filling for Tacos shred with 2 forks!!!