using coca cola for carnitas

[fizzgig]

yay or nay?

we're making carnitas nachos for the super bowl and we can't use beer because my sister's gluten intolerant. i suggested coke, which seems to be a common ingredient, but she is skeptical.

if not coke, any suggestions?

[Warpy]

1. All I ever do is dark meat turkey simmered in a mixture of

green chile and tomatillo in water, then pulled like pulled pork. Most people swear they're eating pork. I layer the nachos like always, with onions, peppers, black beans, black olive (optional) Mexican cheese and maybe some Jack cheese over the top.

I would avoid substituting coke for beer. Beer is savory while coke is icky sweet. I can't see the carbonation is much good for anything, either. I'd just eliminate it, period.

[fizzgig]

4. the sweetness is the hang up, i think

i've heard the carbonation is supposed to help tenderize the meat, but that's just what i've heard.

thanks, warpy

[msanthrope]

2. I do pulled pork in coke. It works if you get the real sugar type. nt

[fizzgig]

5. i'd get the real sugar type for sure

[Sentath]

3. Depending on what you're after from the beer I'd use

a mix of hard cider, coke and vinegar.

You can even use distilled malt vinegar, but it has to be distilled.

[fizzgig]

6. i hadn't even thought about malt vinegar

i'm asking because the recipe my sister wanted to use called for beer, so we're just trying to find a way around it. this is our first carnitas endeavor, so we're just trying to feel things out.

it's hard for me to screw something up badly enough that i won't eat it, i look at this as an adventure.

[freshwest]

8. Maybe balsamic vinegar or apple cider? They're sweet and acidic.

[pinto]

7. Diced raisins or other dried fruits, as odd at it seems, may add a twist to your carnitas.

Along with the simmer of everything else.

[fizzgig]

9. i will run that by my sister

it sounds tasty to me, but she's pickier than i am. thanks!

[dem in texas]

10. Use Milk

Simmer the pork in water and cook until done. chop up and season and sprinkle with milk and put in oven at about 400 degrees, cook until browned and crisp. The natural sugar in the milk with makes the meat brown and crisp up. This method is described in many old cookbooks. My late mother in law in Tennessee was an expert in cooking wild game and used to do this when she cooked squirrel or rabbit.

[fizzgig]

11. i noticed milk in a lot of the recipes

i will try that next time. welcome to du