CHEVY'S CARNITAS
Yield 6-8 servings
Number Of Ingredients 23
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.
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Alex Gallardo
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Bhatti Shb
[email protected]I'm not a big fan of pork, but I really enjoyed these carnitas. They were so flavorful and tender.
Rahma Rahma
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The carnitas were amazing.
Syeed Shuvo
[email protected]I followed the recipe exactly and the carnitas came out perfect. They were crispy on the outside and juicy on the inside. The salsa verde was also very good.
Hamid Uallah
[email protected]This is the best carnitas recipe I've ever tried. The meat was so tender and flavorful. I will definitely be making this again.
ruth akpomuozor
[email protected]I made this recipe for a party and it was a huge hit. Everyone loved the carnitas and the salsa verde.
Qaisar Bashir
[email protected]This recipe was easy to follow and the carnitas were delicious. I would definitely recommend it.
Adeeb Khan
[email protected]I'm not sure what I did wrong, but my carnitas turned out tough. The salsa verde was good, though.
Opeyemi Sodiq
[email protected]The carnitas were a bit dry, but the salsa verde helped to add some moisture. Overall, it was a good recipe, but I would make a few changes next time.
Norbert Goodheim
[email protected]This recipe is a keeper! The carnitas were fall-apart tender and the salsa verde was the perfect finishing touch. I served it with rice and beans and it was a hit with the whole family.
Safal Kumar
[email protected]I followed the recipe exactly and the carnitas turned out perfect. They were crispy on the outside and juicy on the inside. The salsa verde was also very good.
Abraham Calle
[email protected]This recipe was absolutely delicious! The carnitas were so tender and flavorful, and the salsa verde was the perfect complement. I will definitely be making this again.