CARNITAS WITH PORK NECK – Tender, Crispy + Kissed with Coca-Cola

Authentic Pork Carnitas – Tender, Crispy + Braised in Citrus, Lard + Coca-Cola

Introduction

This one takes me back.

Growing up in Chicago, carnitas were part of the Saturday rotation — always hot, always tender, and always served with tortillas and a fresh salsa. There was something special about walking into a local carnicería and smelling that lard doing its thing.

In this version, I’m using one cut only — Sakura pork neck. It’s a cut I love for its insane versatility and marbling. Braise it, sear it, roast it — it handles it all. Here, it gives us carnitas with a perfect texture and deep flavor, no mixing of cuts required (though you could).

We slow-cook everything in lard, then finish with citrus and Mexican Coke for caramelization. The result is crispy, tender, and full of character. Just like it should be.

Why This Carnitas Recipe Works

✔ Pork neck = elite cut → Marbled, tender, and flavorful
✔ Orange + Coca-Cola → Adds caramelization and sweetness
✔ Cooked in lard → Crispy edges, rich flavor, traditional technique
✔ One-pot magic → Deep fry, braise, and finish all in one vessel

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Ingredients

Carnitas with Pork Neck (Feeds 4)

• 1,956g Sakura pork neck, cut into 4 chunks (≈ 4.3 lbs)

• 1,700g lard (≈ 3¾ lbs or 7½ cups)

• 35g Diamond Crystal kosher salt (2 tbsp + 2 tsp)

• 5g fresh oregano (4 sprigs)

• 3g Mexican cinnamon, whole (1 stick)

• 1.3g fresh bay leaves (2 whole)

• 1g coriander seeds (1 tsp)

• 1g black peppercorns (½ tsp)

• 0.5g cloves, whole (5)

• 200g mandarin orange, halved (2 small mandarins)

• 100g white onion, large chunks (½ large onion)

• 55g garlic cloves, whole + peeled (10–12 cloves)

• 30g water (2 tbsp)

• 175g Mexican Coca-Cola (¾ cup)

To Serve:

• Warm corn tortillas

• Escabeche (aka chiles en vinagre)

• Pico de Gallo

• Your favorite salsa

Instructions

1️⃣ Dry Brine & Sear

• Season pork with 20g salt, rubbing on all sides.

• Let dry brine overnight in the fridge.

• Before cooking, let the pork sit at room temp for 1 hour.

• Pat dry and sear pork on all sides in a hot pan with a bit of lard or oil until golden. Reserve.

2️⃣ Cook Low & Slow in Lard

• In a large pot, heat 1,700g of lard to 275°F.

• Add the seared pork chunks to the lard.

• Add herbs, spices, citrus, onion, and garlic.

• Mix the remaining 15g salt with 30g water and add to the pot.

• Maintain temperature around 225°F and cook pork for 1 hour.

3️⃣ Braise & Finish with Coca-Cola

• Add Coca-Cola and continue cooking, stirring gently.

• Total cook time should be about 2.5 hours, or until pork is fully tender and caramelized.

• Taste and adjust seasoning with salt if needed.

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Tips & Tricks

🔥 You can swap pork neck for pork belly, shoulder, or a mix.
🔥 Not into soda? Use sweetened condensed milk, orange juice, or even homemade caramel.
🔥 Want crispier edges? Let the carnitas cool in the lard and reheat in a hot pan when ready to eat.
🔥 Carnitas are a celebration of the animal — feel free to add ribs, belly, or skin to the pot for that extra richness.

How to Serve Carnitas

🌮 Pile them into warm corn tortillas. Buy some at the store or easily make your own with masa flour
🌶 Top with Pico de Gallo, Escabeche, or your favorite salsa roja
🫘 Serve with simple beans and rice for a full-on meal
🍻 Eat with people you like and a cold one in hand

Make It & Tag Me

Did you make this? Show me the porky results! Tag me on IG @goatboyintl — I want to see your carnitas plates.