Tocino (Version 6)

• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1 1/2 tablespoons kosher salt
• 1 tablespoon powdered beets
• 1 tablespoon anisette
• 3/4 teaspoon pink salt (aka InstaCure, Prague Powder)
• 4 lbs pork shoulder (cut into 1/4-inch slices) or 4 lbs boston butt (cut into 1/4-inch slices)

1. In a food processor, mix together all the ingredients except the pork. The mixture should be evenly mixed without lumps.
2. Massage the pork slices with the mixture made in the food processor. Ensure all pieces are evenly coated.
3. Cover and let cure in refrigerator for 3 days. After 3 days its ready to cook. If you wish, it is now freezable at this point.
4. To cook: In a large skillet, add the pork with 1/4 cup of water and 3 tablespoons of oil.
5. Cook on medium high heat until all water evaporates and all that is left is the oil.
6. Fry the pork in the leftover until pork turns a dark red color and it is slightly charred.

brown sugar, white sugar, kosher salt, powdered beets, anisette, pink salt, pork shoulder

Taken from www.food.com/recipe/tocino-version-6-502372 (may not work)