The Best Ever Carnitas
Source of Recipe
Recipe from Rio Bravo
List of Ingredients
3 lbs pork butt or pork shoulder
1 orange, quartered
1 teaspoon garlic, chopped
1 1/2 teaspoons ground cumin
1 teaspoon black pepper
1 cup Pepsi, plus
more Pepsi, as needed
3/4 cup oil or shortening
Fuego spice mix yields 1 cup use 1T:
1/4 cup paprika
2 teaspoons cayenne
2 tablespoons salt
2 teaspoons white pepper
2 tablespoons ground black pepper
2 tablespoons garlic granules
2 tablespoons chili powder
2 tablespoons oregano
Agua Negra Marinade yields 3 1/4 cups use 1 cup:
1 cup soy sauce
2 cups pineapple juice
2 tablespoons cumin
2 teaspoons garlic, minced
1/4 cup fresh lime juice
Recipe
Fuego spice mix: Combine all ingredients, mixing well.
Store in an airtight container for up to 6 months.
Agua Negra Marinade: combine all ingredients with a whisk.
Stores in the refrigerator for 2 days.
Carnitas: Trim away excess fat from pork and cut into 3 inch cubes.
Dust meat with Fuego spice mix and press to adhere well.
Squeeze juice from oranges into an airtight nonreactive container, add peels, garlic,pepper, pepsi and Aqua Negra marinade- mix to combine well.
Add seasoned meat and refrigerate overnight.
Remove meat from the marinade (reserve marinade) the next day when you are ready to cook.
Heat oil/shortening in a large heavy skillet over high heat until fat is smoking; add pork and brown completely on all sides- about 15 minutes.
Add reserved marinade and simmer for about 2 hours or until pork is tender and dark brown- add additional Pepsi as needed while cooking to keep meat covered.
Remove meat and chop into 3/4 inch pieces.
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