The Best Ever Carnitas

By Beefman-2

This is an adopted recipe from Mean Chef. This looks really great to me and can't wait to try it, as I really enjoy Carnitas. Mean Chef word's are:
The special ingredient is Pepsi and this is fabulous. you can use carnitas in tortillas, serve like BBQ pork or great at a picinic on rolls. Recipe from Rio Bravo

Ingredients

• 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
• 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
• 1 cup soy sauce
• 2 cups pineapple juice
• 2 tablespoons cumin
• 2 teaspoons garlic, minced
• 1/4 cup fresh lime juice

Details

Servings 1
Preparation time 30mins
Cooking time 150mins
Adapted from food.com

Preparation

Step 1

1 Fuego spice mix (Fuego Spice Mix): Combine all ingredients, mixing well. 2 Store in an airtight container for up to 6 months. 3 Agua Negra Marinade (Fuego Spice Mix): 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.