Ingredients
Scale
For the Pork
- 4 pounds pork country-style ribs
- 2 tbsp olive oil
- 3 tbsp SPG
- 1 tbsp Mexican oregano
- 1 tbsp cumin
For Braising
- 3 cups vegetable stock
- ½ cup diced onion
- 12 ounces Mexican Coke
- Juice from 2 oranges
- Juice from 2 limes
- 2 bay leaves
For Serving
- Corn tortillas
- ½ cup Oaxaca cheese
- 2 tbsp chopped cilantro
- 2 tbsp diced onion
- 2 tbsp Cotija cheese
- 2 tbsp chipotle cream sauce
- 1 cup fresh guacamole
Instructions
- Coat the pork with olive oil, SPG, Mexican oregano, and cumin.
- Smoke on a wire rack at 275°F for 2 hours.
- Transfer the pork to a crock pot. Add the vegetable stock, onion, Mexican Coke, orange juice, lime juice, and bay leaves.
- Cook on high for 3–4 hours, until the pork reaches approximately 203°F and shreds easily.
- Shred the pork and spread it in a single layer on a large baking sheet. Pour 2 cups of braising liquid over the meat and broil on high for 5–7 minutes, until crispy.
- Prepare the guacamole and refrigerate until serving.
- Warm the corn tortillas on a griddle, add Oaxaca cheese, and fold until melted.
- Fill the tortillas with carnitas and top with cilantro, onion, Cotija cheese, chipotle cream sauce, and guacamole.
- Serve and Enjoy!
- Prep Time: 15 Minutes
- Cook Time: 6 hours
- Category: Dinner, Main course
- Method: Slow Cooking, Smoking
- Cuisine: Mexican
