Braised Carnitas with Chimichurri Sauce

Perfect Carnitas for the next Taco Tuesday!




  • 4 lbs (1.8 kg) boneless pork shoulder 
  • 3 tablespoons (45 ml) olive oil 
  • can of Coca-Cola® 
  • oranges, juiced 
  • limes, 2 juiced and 4 sliced in wedges for serving 
  • jalapeños, seeded and chopped 
  • yellow onion, diced 
  • 2 tablespoons (30 ml) garlic, minced 
  •  Flour tortillas 

Carnitas Rub

  • 2 tablespoons (30 ml) oregano 
  • 3 teaspoons (15 ml) cumin 
  • 3 tablespoons (45 ml) olive oil 
  • 3 tablespoons (45 ml) salt 
  • 3 tablespoons (45 ml) pepper 

Chimichurri Sauce

  • tsp. minced garlic 
  • 1/2 tbsp. salt (more to taste if needed) 
  • 2 cups (480 ml) cilantro, finely chopped 
  • 3 tablespoons (45 ml) oregano 
  • 1 cup (240 ml) parsley, finely chopped 
  • 1/4 cups (60 ml) minced red onion 
  • lime, juiced 
  • tbsp. white wine vinegar 
  • 1 cup (240 ml) EVOO 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...

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Step 1

Set the EGG for direct cooking at 400°F/204°C.

Step 2

Rinse pork and pat dry. Season the entire pork shoulder liberally with the rub.

Step 3

Place a Big Green Egg Dutch Oven - Cast Iron on the grid and add the oil to heat. Add the pork shoulder and sear on all sides until lightly browned.

Step 4

Remove the Dutch Oven - Cast Iron from the EGG. Add the convEGGtor for indirect cooking and stabilize the EGG at 300°F/148°C.

Step 5

Arrange the shoulder in the Dutch Oven - Cast Iron with the fat cap facing up. Pour the Coca-Cola®, orange juice and lime juice into the Dutch oven. Add the jalapeños, onion and garlic over the top of the pork. Cook for 4 to 5 hours until meat pulls apart easily.

Carnitas Rub

Step 1

Mix all the ingredients together.

Chimichurri Sauce

Step 1

Crush the garlic and salt together to make a paste. Add cilantro, oregano, parsley, red onion and lime juice until combined. Add white wine vinegar and EVOO, mix and add salt/pepper to taste. Serve over the carnitas with tortillas.

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