Marinated Pork “Carnitas” Fajitas

Salsa, spices and soy sauce are the backbone of this savory pork marinade that's sure to spice up any potluck.


  • 2 pounds pork tenderloin
  • 1⁄2 cup lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 3 tablespoons soy sauce
  • 12 flour tortillas (fajita size)
  • 1⁄2 cup orange juice
  • 1 tablespoon garlic, chopped
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1⁄2 cup cola, plus more as needed
  • 4 tablespoons olive oil
  • Shredded lettuce, for serving
  • Chunky style salsa, for serving
  • 1 onion, thinly sliced, for serving
  • Chopped cilantro, for serving
  • Sour cream, for serving
  • Shredded Monterey Jack Cheese, for serving


  • Combine all wet ingredients with a whisk and set aside.
  • Combine all dry ingredients and mix well.
  • Cut the pork into 1-inch cubes. Dust meat with the dry rub. Add seasoned meat to marinade and refrigerate for at least 8 hours or overnight.
  • Remove meat from the marinade and reserve a ¼ of the marinade. Pat dry pork.
  • Heat 2 Tbsp. of olive oil in a cast iron fajita pan over medium-high heat. Add pork in single layer batches and brown completely on all sides (about 15 minutes).
  • Add reserved marinade and simmer over low heat for another 15 to 20 minutes, adding a splash of cola as needed while cooking to keep fajita pan from drying out.
  • Serve with warm flour tortillas, cilantro, sour cream, onion, salsa and shredded lettuce.