Sangrita Carnitas

• 1 1/2 pounds boneless pork shoulder, in 3/4-inch chunks
• 1 cup sangrita (see recipe)
• Salt and freshly ground black pepper to taste
• 1 tablespoon chopped cilantro leaves
• 2 scallions, minced

1. Mix pork and sangrita in a zippered plastic bag.
2. Refrigerate 2 hours.
3. Heat oven to 300 degrees.
4. Spoon pork with half the marinade into a baking dish; do not crowd.
5. Season with salt and pepper.
6. Bake 45 minutes.
7. Increase heat to 400 degrees, baste with reserved marinade and bake about 45 minutes more, until pork is tender and starting to brown.
8. Dust with cilantro and scallions and serve on toothpicks.

pork shoulder, sangrita, salt, cilantro, scallions

Taken from cooking.nytimes.com/recipes/8426 (may not work)