The Best Ever Carnitas

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

Directions

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.