Pork Carnitas

Ingredients:

For the meat

• 4lb Pork Shoulder, fat trimmed

• 2 large Oranges, juiced

• 2 Limes, juiced

• 1/3 cup Coca Cola

• 2 tbsp Oil

• 2 Onions, medium dice

• 2 Jalapeños, sliced

• 6 cloves Garlic, smashed

• 2 dried Ancho Chillies

• 2 Bay Leaves

• 1 tbsp Cumin Powder

• 2 tsp Chili Powder

• 1 tbsp Onion Flakes

• 2 tsp dried Oregano

• 2 tsp Black Pepper

• 1 tbsp Salt

Assembly

• 1 medium White Onion, small dice

• 1 cup Cilantro, finely chopped

• Corn Tortillas

• Lime Wedges

Method:

1. Mix all dry spices together and sprinkle all over the pork shoulder.

2. In a large crock pot, add the oil and then place the meat inside. Surround the pork with the chopped onions, jalapeños, garlic, ancho chillies and bay leaves. Pour the coca cola, orange juice and lime juice over the meat. Cover the crock pot with a lid and cook on high for 4-6 hours or on low for 8-10hours.

3. Once cooked, remove the bay leaves and ancho chillies. Pull the meat apart using two forks and shred. Place the meat back into the pot to reabsorb all the juices.

4. Place the meet on a baking sheet lined with foil or parchment paper. Put it into the oven for 5-8 minutes on high broil to slightly crisp up the meat.

5. Heat the tortillas over direct heat or flame to char and warm up.

6. Assemble each taco with the shredded meat and garnish with cilantro and white onion.

7. Serve with a lime wedge & enjoy.