Print
Email
Add a photoServings: 8
Ingredients
- 4 lb boneless pork shoulder, butt, or possibly
- Â Â meaty country-style ribs
- 2 x white onions quartered
- 6 x garlic cloves
- 2 tsp dry oregano, preferably Mexican
- 2 x canned whole pickled jalapeno chiles - (to 3)
- Â Â Sea salt to taste
- 3/4 c. Dr Pepper or possibly Coca-Cola
- 3/4 c. orange juice
- Â Â Zest or possibly peel of 1/2 orange cut narrow 1"-long
- Â Â strips
- Â Â Freshly-grnd black pepper to taste
- Â Â Store-bought corn or possibly flour tortillas warmed
- Â Â Guacamole (see recipe)
- Â Â One or possibly more salsas of choice
Directions
- Trim off much of the excess fat from the outside of the meat but leave the thin inner strips. Cut into irregular chunks approximately 1 1/2 inches square.
- Place the meat in a wide, heavy pot, such as a Dutch oven or possibly cast-iron skillet, with a lid. Cover with water by 1/2 inch - no more. Bring to a boil over medium-high heat and skim off any foam which may rise to the surface. Add in the onions, garlic, oregano, chiles, and salt to taste.
- When the water begins to boil again, lower the heat and simmer, partially covered, about 1 hour, till the meat is almost tender. A bit more water might be needed if the pork is still tough. Stir occasionally. If there is liquid remaining in the pan when the meat is ready, turn up the heat and boil till it is all evaporated, but watch the meat so which it doesn't scorch.
- Preheat the oven to 450 degrees. Remove the chiles from the pot. Add in the soda pop, orange juice, zest, pepper, and any needed additional salt, and mix well with the pork. If the meat is not in a single layer, it should be put into a flatter pan so which it can brown proportionately. Bake, uncovered, about 30 to 40 min, till the meat is crispy and glazed with the syrup. The meat will have to be stirred often because the sugar in the soda and orange juice will burn easily.
- Drain off any accumulated melted fat and put the carnitas in a serving dish. Scoop the carnitas up with the tortillas, add in some chunky guacamole, and fold into the tacos with lots of salsa.
- This recipe yields 6 to 8 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 8 servings | |
| Calories 283 | |
| Calories from Fat 115 | 41% |
| Total Fat 13.02g | 16% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 112mg | 5% |
| Potassium 777mg | 22% |
| Total Carbs 13.35g | 4% |
| Dietary Fiber 4.4g | 15% |
| Sugars 3.22g | 2% |
| Protein 29.06g | 46% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
