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Categories:Viewed: 6 - Published at: 2 years ago
Ingredients
- 1 1/2 pounds fatty pork shoulder or pork butt, cut into 2-inch cubes
- 1 tablespoon garlic powder
- Kosher salt and freshly ground black pepper
- Pork fat or neutral oil such as canola or vegetable oil, for frying (see Cook's Note)
- 1 cup Coca-Cola
- 3 sprigs fresh tarragon
- 2 bay leaves
- 2 sprigs fresh thyme
- Corn tortillas, for serving
- Suggested toppings: salsa verde, diced onions, cilantro leaves, sliced radishes, lime wedges and sliced avocado
Method
- Sprinkle the pork on all sides with the garlic powder and plenty of salt and pepper.
- Heat the pork fat over medium-high heat in a small, heavy Dutch oven or braiser (see Cook's Note).
- Add the pork and fry on all sides until well browned, about 20 minutes.
- Add the Coca-Cola and 1/2 cup water (there should be just enough liquid to cover the sides of the meat).
- Bring to a boil and reduce to a simmer.
- Add the tarragon, bay leaves and thyme.
- Cover and simmer until the pork is tender, about 1 1/2 hours; the Coca-Cola will caramelize and the liquid will evaporate completely.
- Transfer the pork to a cutting board and shred.
- Serve with warm corn tortillas (charred over a flame) and toppings on the side: salsa verde, diced onions, cilantro, radishes, lime wedges and avocado.
