Marinated Pork “Carnitas” Fajitas with Cilantro Sour Cream
It's all about the marinade! The special combination of ingredients create a sauce that marinades the pork overnight - the next day you will have Mexican style fajitas that will be rich in flavor!
Recipe type: Lunch, Dinner
Cuisine: Mexican
  • pork tenderloin 2 pounds
  • orange juice ½ cup
  • lime juice ½ cup
  • garlic 1 tablespoon
  • ground cumin 1 teaspoon
  • black pepper 1 teaspoon
  • paprika 1 teaspoon
  • cayenne pepper 1 teaspoon
  • salt 1 teaspoon
  • cola (plus more as needed) ½ cup
  • soy sauce 3 tablespoons
  • olive oil 2 to 4 tablespoons
  • flour tortillas (fajita size) 12
  • 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.