Dela den här sidan


Carnitas or "Little Meats" are the best fillings for Tacos that I know of and are also perfect

for use in Casseroles. Carnitas can be made in many ways but I use the same technique as

I do for Brisket Burnt Ends but with Mexican flavors.


Cumin (or Comino in Spanish) 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.

Carnitas made this way are the best I have eaten on three continents!!!




Pork Loin cut into 1 inch pieces


Kosher Salt


1 Tbsp Cumin ground


1 Tbsp Ancho Chile Pepper ground


1 Tbsp Oregano





2 Cherry Wood Chunks

1/4 Cup Oil to fry in

Steaming Liquid


1/2 Cup Coca Cola


1/2 Cup Orange Juice


4 Cloves Garlic Pressed



Cut the Pork Loin into 1 inch pieces. Season them with Kosher Salt, Ground Cumin,

Ground Ancho Chile and Oregano. Put the pieces in the fridge for 24-48 hours.


Start your Smoker at 250F (125c) for a 3 hour smoke.


Place the Pork Loin pieces in the Smoker straight on the grid and cue them with Cherry Wood for 1 1/2 hour.


Mix the Coca Cola, Orange Juice and Pressed Garlic.


After 1 1/2 hour on the Smoker take the pieces out and put them in the Foilpan.

Pour over the Coca Cola mix and blend. Cover tightly with foil and put back on the Smoker

and steam the pieces for 1 1/2 hour.


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


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


Enjoy your perfect Carnitas as they are or use them as a Great Filling for Tacos !!!