Carnitas are my absolute favorite. I order the meat at basically every Mexican restaurant, but when I want to make homemade carnitas, I don’t always have pork shoulder on hand (does anyone?). That’s where these chicken carnitas come in, as I almost always have chicken in the fridge or freezer. The meat is packed with flavor, super moist and perfectly crispy after a few minutes under the broiler. Add the chicken carnitas to tacos, a salad, a burrito bowl – you name it. SO delicious!
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Every time I visit my favorite Mexican restaurant in Los Angeles, I order the carnitas plate. One time, I asked our server what makes the carnitas so good, and he mentioned that Coca Cola was one of the secret ingredients. Ever since then, I’ve wanted to make carnitas using Coca Cola. Fast forward to last weekend when I made the best carnitas I’ve ever made. The pork is juicy and tender and crisped to perfection once broiled. Squeeze a little lemon juice on top and you’re set! As a side note, I meant to photograph these tacos with lemons instead of limes, but honestly, the carnitas would be delicious with either.
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Is there anything better than tacos? If I were answering, I’d say no. Tacos – and Mexican food in general – are my absolute favorite. These pork tenderloin carnitas are incredibly flavorful with a kick from the chipotle peppers in adobo sauce, and don’t require a ton of toppings – a sprinkling of onions, cilantro, cotija cheese and lime juice will do the trick!
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