Turtles Braised Carnitas
- 5 lb. Boston pork butt, trimmed, cut into 3x3-inch chunks
- 1 onion, chopped
- olive oil
- vegetable oil as needed
- 7 cloves garlic, chopped
- 1 bay leaf
- 3 cups orange juice
- 2 cups cola
- 2 cups chicken stock
- Salt and pepper, to taste
- Heat and oil a large 8 quart or so Braising pan/pot Season Pork with Salt & Pepper Brown pork (Work in batches,add more oil if needed) add all of the Browned pork to the pan along with the remaining ingredients except for the chicken stock, Mix well and braise covered over medium heat, add chicken stock to keep fluids up to the half way point up the side of the Carnitas through out the braising....braise till pork is very tender and can easily be shredded with a fork, about 2 1/2 hours give or take..Shred with 2 forks or by hand once cool enough to handle, reseason with salt & pepper transfer to a serving bowl.
- Option: I like to crisp up my Carnitas by sauteing the shredded braised Carnitas in a hot nonstick pan with a little oil frying till tender crisp just before serving................Yum.
pork butt, onion, olive oil, vegetable oil, garlic, bay leaf, orange juice, cola, chicken stock, salt
Taken from www.foodgeeks.com/recipes/20219 (may not work)