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Carnita sopes with cherry coke

Easy Crockpot Carnita Sopes With Cherry Coke

Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Author Cesar Diaz


  • 2 cups Maseca Masa Harina
  • cup water
  • 1/4 teaspoon salt
  • canola oil
  • 1 pork shoulder 3-4 lbs
  • 1 teaspoon garlic powder
  • 1 Tablespoon cumin
  • 1 Tablespoon salt
  • 1 can of Cherry Coke
  • 3 oranges
  • 2 tablespoons of panela or raw sugar
  • 3 Tablespoons oil


  1. Mix the masa, salt and water together into a smooth consistency for about 3 to 5 minutes. If working in large amounts cover bowl with a damp towel to keep from drying out.Take a piece of the dough and roll into a firm ball. Use a tortilla press to flatten balls into small discs 4-5 inches wide. I didn’t have a tortilla press so I placed the masa ball in between two pieces of saran wrap and applied pressure with a cutting board.
  2. Heat up a comal or griddle and place masa patties on griddle for about 1 minute, turn and cook for about 45 seconds.
  3. Remove from griddle and let stand for a minute so they cool off enough for you to work with the masa, which should still be soft and malleable.
  4. Using your fingers form the edges up like a tart shell.
  5. Heat up enough canola oil to cover the sopes.
  6. Place sopes in oil and fry until crispy and golden brown.
  7. Cut the pork shoulder into roughly baseball-sized chunks.
  8. Combine the garlic, cumin and salt and rub over the pork chunks.
  9. Place the pork chunks in a slow cooker with the cherry coca-cola.
  10. Add the juice of the 3 oranges along with the orange peels.
  11. Cover, and cook on low heat for 8-10 hours.
  12. Heat the oil in a large skillet. Remove the carnitas from the crockpot, and fry for one or two minutes r until they are browned on the outside. If you don't want to fry them you can also break the meat into smaller using a fork, spread the carnitas on a baking sheet, place on the oven and broil 5-10 or minutes until crisp on top.
  13. Loosely shred the meat using a fork.
  14. Fill the sopes with the carnitas,
  15. Top with chopped avocado, crumbled queso fresco and cilantro.
  16. Serve warm.