"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Carnitas Recipe

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This recipe for Carnitas, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna McClure
Added: Sunday, May 25, 2008


3 lbs pork butt or shoulder
1 Tbsp Fuego Spice Rub (see below)
1 Orange, quartered
1 1/2 tsp minced garlic
1 1/2 tsp ground cumin
1 tsp black pepper
1 liter Pepsi Cola
3/4 c shortening
1 c Agura Negra Marinade (see below)

Fuego Spice Rub:
1/4 c paprika
2 tsp cayenne pepper
2 Tbsp salt
2 tsp ground white pepper
2 Tbsp black pepper
2 Tbsp granulated garlic
2 Tbsp chile powder
2 Tbsp oregano

Agua Negra Marinade:
2/3 c soy sauce
1 1/3 c pineapple juice
4 tsp ground cumin
1 tsp minced garlic
2 1/2 Tbsp fresh lime juice

Trim away excess fat from pork. Cut meat into 3 inch cubes. Lightly rub pork with the Fuego Spice Mix. Squeeze juice from oranges into a ziplock bag and add peels also. To the bag add: garlic, cumin, salt, pepper, 1 cup of Pepsi and Agua Negra Marinade and mix well. Add the seasoned meat to the bag and refrigerate overnight. When ready to cook, remove meat from marinade and reserve marinade. Melt shortening in a heavy pan on the stove top on high heat. Add meat and brown for 15 minutes, turn as needed. Add the reserved marinade and simmer for 2 hours or until meat is tender. Add additional Pepsi to meat, as needed, to keep covered.

Rub: mix all ingredients together. Store in airtight container.

Marinade: Combine all ingredients with a whisk in mixing bowl. Break up any lumps. Store in airtight container in refrigerator for up to 2 days. Makes 2 cups.

Serve on tortilla's with any condiments you like.
(The rub can be used on grilled steak, chops, chicken or fish. Add a pinch to sauted vegetable too. Use it to season homemade chip, French fries or popcorn.)




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