Carnitas

We had this at Christmas and it's the best!

Carnitas

SERVES 6 -8
• 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 1Tablespoon
• 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
I cut this in ½ and used it all
• 1 cup soy sauce
• 2 cups pineapple juice
• 2 tablespoons cumin
• 2 teaspoons garlic, minced
• 1/4 cup fresh lime juice
1. Fuego spice mix: Combine all ingredients, mixing well.
2. Store in an airtight container for up to 6 months.
3. Agua Negra Marinade: combine all ingredients with a whisk.
4. Stores in the refrigerator for 2 days.
5. Carnitas: Trim away excess fat from pork and cut into 3 inch cubes.
6. Dust meat with Fuego spice mix and press to adhere well.
7. Squeeze juice from orange into an airtight nonreactive container, add peels, garlic,pepper, Pepsi and Aqua Negra marinade- mix to combine well.
8. Add seasoned meat and refrigerate overnight.
9. Remove meat from the marinade (reserve marinade) the next day when you are ready to cook.
10. 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.
11. 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. I put in a slow cooker and topped up with Pepsi to cover meat.
12. Remove meat and chop into 3/4 inch pieces.