Crisp Carnitas Burritos

By carvalhohm

Ingredients

• Carnitas:
• 3-4 lb Pork Butt
• 2 Tbsp Vegetable Oil
• 1/2 tsp Cayenne Pepper or, to taste
• 1 × 12-oz can Regular Cola
• 2 cups Orange Juice
• 2 Tbsp Brown Sugar
• 2 cups Salsa
• Kosher or Sea Salt, to taste
• Freshly Ground Black Pepper, to taste
• Juice of 1 Lime
• Thickening Slurry Composed of 2 Tbsp Cornstarch Mixed Into 2 Tbsp Cold Water
• Burritos:
• 16 Medium Soft Flour Tortilla Shells
• Oil, for frying

Details

Adapted from mexican.betterrecipes.com

Preparation

Step 1

Carnitas:

Heat vegetable oil in deep heavy frying pan over medium high heat. While heating, rub pork with salt and pepper. Place pork in hot oil and sear on all sides until nicely browned. In large bowl, combine cola, orange juice, salsa, cayenne pepper, and brown sugar and add it to large slow cooker set to high. Remove pork to slow cooker, cover and cook until pork is literally falling apart when poked with fork, 2-3 hours. Remove meat to clean work surface and, when it is cool enough to handled, shred it in similar manner to way you would for pulled pork. Remove liquid to large sauce pan over high heat, stir in lime juice and bring to boil. Once boiling, stir in thickening slurry and continue stirring until sauce thickens. Correct seasoning with salt, black pepper and cayenne. Transfer 3/4 of thickened sauce to serving dish, lower heat to low and return saucepan containing remaining sauce, to heat. Add meat and stir to thoroughly coat. Turn off burner under pan.

Constructing and frying burritos:

Working with one tortilla shell at a time, spread 3-4 tablespoons of carnitas evenly over surface of shell, and tightly roll shell, jellyroll style, away from you until it is fully rolled up. Push one toothpick through roll, pinning loose end in place. Continue until all shells and carnitas are used. Heat about 1/2 inch of vegetable oil in frying pan, over medium heat, until it reaches the ripple stage. Add 1-2 burritos to hot oil and fry for about a minute on each side until each burrito is golden and crispy. Remove fried burritos to paper towel lined dish to absorb excess oil. Serve burritos immediately, accompanied by thickened sauce and guacamole.