Sweet, Sticky, and Smoky Carnitas That Bring Big Flavor and Big Energy
These Candy Red Carnitas are a feast for the eyes and a flavor bomb for the plate. Inspired by deep street food traditions and a touch of home-style soul, this recipe from Cory Armstead (@letsplateitup) turns humble pork shoulder into a glistening, sticky, deeply savory main dish with a signature red hue.
What sets this dish apart? A splash of Coke for caramelization, a squeeze of orange for brightness, and a patient sear that builds unbeatable depth. The color’s not just for looks—the flavor is rich, balanced, and made to be savored.
Ingredients
- 4 lbs pork shoulder, cut into large chunks
- Salt, to taste
- Black pepper, to taste
- Garlic powder
- Onion powder
- Cooking oil (enough to coat bottom of pot)
- ½ orange, juice squeezed into pot
- 1 small purple onion, top sliced off
- Cumin seed powder, to taste
- ½ cup Coca-Cola
- 2 bay leaves
Step-by-Step Instructions
Step 1: Season and Sear the Pork
- Generously season the pork shoulder chunks with salt, pepper, garlic powder, and onion powder. Massage seasoning into the meat thoroughly.
- In your largest heavy-bottomed pot, heat a layer of oil over medium heat.
- Add pork in a single layer. Let cook 30 minutes on one side without touching to develop color.
- After 30 minutes, begin mixing and turning the pork, then cook for another 30 minutes, allowing all sides to brown.
Step 2: Add Flavor Builders
- Squeeze the juice of ½ an orange directly into the pot, then drop in the peel for added citrus oil.
- Add the purple onion, keeping the top sliced off but the onion mostly whole.
- Sprinkle in cumin seed powder to your taste.
- Pour in ½ cup of Coke for sweetness and caramelization.
- Add 2 bay leaves and mix to coat everything well.
Step 3: Let It Cook to Candy Red
- Continue cooking uncovered on medium-low to medium heat, allowing the liquid to reduce.
- Stir occasionally as the pork absorbs the flavors and begins to develop a deep red caramelized exterior.
- When the pork turns that signature candy red color, it’s done. Remove bay leaves and onion.
- Serve hot with rice, tortillas, or over a bed of greens.
Pro Tips and Serving Suggestions
- Don’t skip the sear. That first 30 minutes is where all the flavor begins—resist the urge to stir early.
- This dish is perfect for taco night, rice bowls, or plated with plantains and crema.
- Add a splash more Coke toward the end if you want an extra sticky glaze.
- Store leftovers in the fridge and crisp up in a skillet the next day—they get even better.
- Want a spicier version? Add in a diced jalapeño or a pinch of chili flakes with the Coke.
About the Creator
This bold, crowd-pleasing carnitas recipe comes from Cory Armstead, the creative force behind @letsplateitup. Known for his vibrant, flavor-driven dishes and soul-satisfying plating, Cory is all about bringing personality and punch to every plate.
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Cory Armstead | @letsplateitup