Ingredients
• 1 pork shoulder 3-4 lbs –1 head garlic–1 Tablespoon cumin 1 Tsp salt—–1 bottle Mexican coca Cola — 3 oranges –3 Tablespoons oil
Instructions
1. Cut the pork shoulder into roughly baseball-sized chunks.
2. Separate and peel the cloves of garlic. Combine the garlic, cumin and salt in a food processor and process until a paste forms. Rub the paste over the pork chunks.
3. Place the pork chunks in a slow cooker with the coca-cola. Juice the oranges and add the juice and the peels into the slow cooker. Cover, and cook on low heat for 8-10 hours.
4. Heat the oil in a large skillet. Remove the chunks of meat from the crockpot, and fry them in the oil until a crust forms. Alternativey, break the meat into smaller chunks, spread it on a baking sheet, and broil for 5-10 minutes until crisp on top. Loosely shred the meat, and serve.
Notes
If you don’t have a slow cooker, you can still make these carnitas! Bake them, covered, in a dutch oven with a lid – 45 minutes at 450 degrees, then 350 degrees for another 3 hours.
What we should do, is combine this with a marinade the night before.
The basic process will be:
1) marinade (dry rub) 12 hrs
2) crock pot (with cola and orange juice) 8-10 hrs
3) quick fry (oil and cast iron) 1 min
4) broil in oven (baking sheet) 5-10 min
Instructions
Cut the pork shoulder into roughly baseball-sized chunks.
Separate and peel the cloves of garlic. Combine the garlic, cumin and salt in a food processor and process until a paste forms. Rub the paste over the pork chunks.
Place the pork chunks in a slow cooker with the coca-cola. Juice the oranges and add the juice and the peels into the slow cooker. Cover, and cook on low heat for 8-10 hours.
Heat the oil in a large skillet. Remove the chunks of meat from the crockpot, and fry them in the oil until a crust forms. Break the meat into smaller chunks, spread it on a baking sheet, and broil for 5-10 minutes until crisp on top. Loosely shred the meat, and serve.
Traditional (Lincoln) Vermont Sometime around Christmas- Tamales