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 lbs pork tenderloin
  • ½ cup orange juice
  • ½ cup lime juice
  • 1 Tbsp garlic, chopped
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp of salt
  • 1/2 cup cola plus more as needed
  • 3 Tbsp soy sauce
  • 2 to 4 Tbsp of olive oil
  • 12 flour tortillas (fajita size)
  • shredded lettuce
  • pico de gallo or bottled chunky style salsa
  • shredded Monterey jack cheese
  • onion, thinly sliced
  • chopped cilantro
  • sour cream
  1. Combine all wet ingredients with a whisk and set aside.
  2. Combine all dry ingredients and mix well.
  3. 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.
  4. Remove meat from the marinade and reserve a ¼ of the marinade. Pat dry pork.
  5. 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.
  6. 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.
  7. Serve with warm flour tortillas, cilantro sour cream, red onion, pico de gallo and shredded lettuce.
  8. For cilantro sour cream:
    Combine ½ cup of sour cream with 3 Tbsp chopped fresh cilantro and ½ a tsp of salt.

View Party Plan: Cinco De Mayo Celebration