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.