Carnitas, where have you been my whole life?!

[EFerrari]

This is the recipe I took off from:

* 3 lbs pork butt or 3 lbs 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 3/4 cup 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

Change Measurements: US | Metric

Directions:

Prep Time: 30 mins

Total Time: 2 1/2 hrs

1. 1 Fuego spice mix (recipe# 66927): Combine all ingredients, mixing well.
2. 2 Store in an airtight container for up to 6 months.
3. 3 Agua Negra Marinade (recipe# 66927): combine all ingredients with a whisk.
4. 4 Stores in the refrigerator for 2 days.
5. 5 Carnitas: Trim away excess fat from pork and cut into 3 inch cubes.
6. 6 Dust meat with Fuego spice mix and press to adhere well.
7. 7 Squeeze juice from oranges into an airtight nonreactive container, add peels, garlic,pepper, pepsi and Aqua Negra marinade- mix to combine well.
8. 8 Add seasoned meat and refrigerate overnight.
9. 9 Remove meat from the marinade (reserve marinade) the next day when you are ready to cook.
10. 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. 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.
12. 12 Remove meat and chop into 3/4 inch pieces.

http://www.food.com/recipe/The-Best-Ever-Carnitas-111230

I didn't use pepsi, but root beer. I didn't brown the meat first but as a finish. After it was very tender, I fried some of the trimmed fat in the same pan, took that out, spritzed the cooked meat lightly with EVOO and browned it on both sides under a hot broiler, served it in soft tacos with pico de gallo, rice and beans. This pic is not good but almost shows how the meat is done on the inside but has a nice brown finish on the outside.



The meat cooks down quite a bit but the flavor is so rich, you don't want too much. Even so, I have to do this again with a whole hog because there will be no leftovers from this batch.

lol

[hippywife]

1. That looks delish, Beth!

And what a beautiful plate! :hi:

[EFerrari]

3. I was surprised by how fragrant the carnitas were.

:hi:

[madmax]

7. How did you know?

I've been a a Mexican kick, lately. This looks soooo gooood. When I get back from vacation I'm going on a cooking spree ;) Thanks

[yellerpup]

2. That looks SO good!

I've never made carnitas with sugar in them, but I bet they are delicious. Seconds, please!? :hi:

[EFerrari]

4. I've never made them at all because we aren't big meat eaters.

It's an easy recipe, much less complicated than I thought. :hi:

[yellerpup]

5. Don't you love it when everything turns out just right?

Looks great on the plate, too! :hi:

[peacefreak]

6. It must have been the week for trying it.

Although my recipe was different than yours, I did it in the crockpot & was delighted with the results. I will defintely be doing it again.
I made these for the side:

* 1 (16 ounce) can black beans
* 1 small onion, chopped
* 1 clove garlic, chopped
* 1 tablespoon chopped fresh cilantro
* 1/4 teaspoon cayenne pepper
* salt to taste

Directions

In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

That was the basic recipe. I drained & rinsed the black beans, added some chicken stock to replace the liquid. I used some cumin instead of cayenne & added some lime juice.

This one is another keeper.