Redneck Girl Carnitas Tacos

photo by xxoomary

- Ready In:
- 3hrs 20mins
- Ingredients:
- 18
- Serves:
-
1
ingredients
-
The Meat
- 1 (4 -5 lb) pork shoulder
- 1 (12 ounce) can cola
- 1 (10 ounce) can sweetened condensed milk
- 2 large cinnamon sticks, the big fresh ones
- 1 tablespoon cumin seed
- 2 tablespoons kosher salt
- 1 tablespoon peppercorn
- 1 large head garlic, cut in half through the middle and the top, no need to remove paper
-
The Tacos
- 2 corn tortillas, fresh and warm
- 1⁄4 cup pork, shredded, recipe above
- 1 tablespoon tomatoes, diced
- 1 tablespoon red onion, diced
- 1 tablespoon cilantro, roughly chopped
- 1 teaspoon serrano pepper, minced
- 1⁄4 lime, wedged
- 1 tablespoon sour cream
- 1 tablespoon cheese
- 2 tablespoons salsa, your favorite salsa or 2 tablespoons hot sauce
directions
-
The Meat - Carnitas:
- Place all of the ingredients in "The Meat" section into a large pot. Add enough water to cover the meat. Cover with a lid and bring to a boil on high heat. Lower heat to a simmer and cook until meat is falling apart.
- Drain and discard any remaining garlic, cinnamon, peppercorns, and fat. Shred the pork and set aside.
- You can use the meat for tacos or anything else that takes shredded pork. This recipe makes a lot of food!
-
The Tacos:
- Make as many as you like! The ingredients are sized for 2 tacos and not exact by any means, so multiply and mix up as necessary.
- Place warm carnitas meat into a warmed fresh corn tortilla and add toppings.
- The key here is a nice fresh warn corn tortilla, warm carnitas, and fresh cold toppings in the tomato, onion, pepper, cilantro, and sour cream.
- Enjoy!
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RECIPE SUBMITTED BY
Melanie B.
Gilbert, 41
<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p>
<p>I was proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, & Pesto Sandwich. I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>