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Mexican: Carnitas II

Source of Recipe


From "Cocina de la Familia"



List of Ingredients



• 4 pounds boneless pork shoulder butt, or meaty, country-style ribs
  
• 2 white onions, quartered
  
• 6 cloves garlic
  
• 2 tsp dried oregano
  
• 2 to 3 pickled whole jalapeños
  
• Sea salt to taste
  
• ¾ cup Dr. Pepper or Coca-Cola (not Diet)
  
• ¾ cup orange juice
  
• Zest or peel of ½ orange, cut in narrow 1-inch-long strips
  
• Freshly ground black pepper, to taste
  
• .
  
• Corn or flour tortillas, warmed
  
• Guacamole, salsa, mix of raw onion and cilantro, for garnishes (optional)
  






Instructions



1. Trim excess fat off outside of pork. Cut into irregular chunks about 1½ inches square.
   
   
2. Place meat in heavy pot and cover with water by about ½ inch. Boil water over medium-high heat, skimming off foam. Add onions, garlic, oregano, jalapeños, and salt (to taste). When water begins to boil again, lower heat and simmer, about 1 hour, until tender, adding a little more water as needed.
   
   
3. Preheat oven to 450° F.
   Remove jalapeños from pot. Add soda, orange juice, zest, pepper and salt, as needed, and mix well with pork. Roast in oven in flat pan, with meat in single layer, uncovered, about 30 to 40 minutes, or until meat is crispy and glazed. Stir often. Drain off fat. Put in serving dish and serve with warm tortillas for tacos, and optional garnishes.
   
   Makes about 10 servings.