Preheat an oven to 400 degrees F (200 degrees C).
Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth and coke, then bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
Heat tortillas on a griddle, this is to make this strong enough to hold the food! Add carnitas, pico, cilantro, avocado, then a little goat cheese to the tortilla and ENJOY!!
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|Serving Size: 1 Serving (1013g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 86 (61%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 21.6mg||7 %|
|Sodium 3781.1mg||130 %|
|Potassium 581.8mg||15 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 5.5g|
|Protein 7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 140
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