CHEVY'S CARNITAS

CHEVY'S CARNITAS image

Yield 6-8 servings

Number Of Ingredients 23

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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
1 TB paprika
1/4 teaspoons cayenne
2 teaspoons salt
1/2 teaspoons white pepper
1/2 tablespoons ground black pepper
1 teaspoon garlic granules
1 teaspoon chili powder
1 teaspoon oregano
Agua Negra Marinade yields 3 1/4 cups use 1 cup
1/2 cup soy sauce
1 cups pineapple juice
1 tablespoons cumin
1 teaspoons garlic, minced
2 TB fresh lime juice

Steps:

1. Fuego spice mix Combine all ingredients, mixing well. 2. Store in an airtight container for up to 6 months. 3. Agua Negra Marinade (recipe# 66927): 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 oranges 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. 12. Remove meat and chop into 3/4 inch pieces.