< Return to All Recipes

Marinated Pork “Carnitas” Fajitas with Cilantro Sour Cream

Cuisine: Mexican
Recipe type: Lunch, Dinner
  • 2 pounds pork tenderloin
  • ½ cup orange juice
  • ½ cup lime juice
  • 1 tablespoon garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ cup cola (plus more as needed)
  • 3 tablespoons soy sauce
  • 2 to 4 tablespoons olive oil
  • 12 flour tortillas (fajita size)
  • Shredded lettuce
  • Pico de gallo, or bottled chunky style salsa
  • Shredded Monterrey jack cheese
  • Thinly sliced red onion
  • 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
  4. Add seasoned meat to marinade and refrigerate for at least 8 hours or overnight
  5. Remove meat from the marinade and reserve a ¼ of the marinade
  6. Pat dry pok
  7. Heat 2 T. of olive oil in the IMUSA cast iron fajita pan over medium high heat. Add pork in single layer batches and brown completely on all sides- about 15 minutes.
  8. 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.
  9. Serve with warm flour tortillas, cilantro sour cream, red onion, pico de gallo and shredded lettuce.
  10. For cilantro sour cream: Combine ½ a cup of sour cream with 3 T chopped fresh cilantro and ½ a t of salt.