It's Taco Tuesday & here's what we are cooking up at our house tonight!

I don't know about you guys but we could eat tacos Monday-Sunday at our house!! They really never get old. There are soooo many recipes to choose from. Tonight we are trying a recipe by Chef Marcela Valladolid. It's looks so simple & delicious! Coca-Cola is the secret to these amazing braised pork tacos. “The cola both tenderizes the pork and gives it a dark, caramelized crust,” says Valladolid. “I like to shred this pork and serve right in the casserole that it cooks in. I lay out bowls of toppings so everyone can build their own tacos.” Find the recipe for these delicious tacos below and  more delicious recipes by chef Marcela here!


  • 1 1/2 pounds pork shoulder, cut into 4 pieces
  • 1 tablespoon garlic powder
  • Kosher salt
  • Pepper
  • 1 cup Coca-Cola
  • 2 dried bay leaves
  • 2 sprigs of fresh thyme
  • 3 tarragon leaves
  • Warm small corn tortillas, salsa verde, chopped onion, small cilantro sprigs, sliced radishes and lime wedges, for serving

How to Make It

Step 1

Season the pork with the garlic powder, salt and pepper. Transfer the pork 

to a small enameled cast-iron casserole. The pork should fit snuggly - this 

will prevent the meat from drying out while cooking. Add the Coca-Cola 

and 1/2 cup of water.

Step 2

Transfer the casserole to the stovetop and bring to a boil. Lower the heat to 

moderate and add the bay leaves, thyme sprigs and tarragon leaves. Cover 

and simmer until the pork is very tender and the liquid has almost 

evaporated, about 1 1/2 hours. Using tongs, transfer the cooked pork to a 

cutting board, tent with foil and let cool slightly. Using two forks, shred the 

meat into bite size pieces. Serve the shredded pork in warm corn tortillas

with salsa verde, onion, cilantro, radishes and lime wedges.