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Old 01-19-2013, 07:44 AM
Serf
 
Join Date: Jan 2013
Location: maryland
Posts: 2
Default pork carnita

WOOD-FIRED OVEN PORK CARNITAS

5-10 LBS PORK SHOULDER
1/4 TO 1/2 32 OZ BOTTLE OF GOYA MOJO CRIOLLO OR YOUR OWN BITTTER ORANGE MOJO MARINADE
1/2 CUP SWEET SOY SAUCE
WHOLE GARLIC CRUSHED
LARGE ONION MINCED
SEVERAL CHIPOLTES IN ADOBO SAUCE (TO TASTE)
1/4 CUP CHOPPED FRESH CILANTRO
1 TBSP SEA SALT
2 TBSP COARSE BLACK PEPPER

PREPARE THE MARINADE WITH ALL THE INGREDIENTS AND PLACE PORK IN OVERNIGHT. I USUALLY

PREPARE THIS THE DAY I MAKE THE PIZZAS SO THE OVEN TEMP STARTS AROUND 350 DEGREES THE

NEXT DAY. IT THEN GOES INTO A LARGE ENAMELED CAST IRON COVERED POT WITH ALL THE

MARINADE WITH THE OVEN DOOR CLOSED FOR 5-8 HOURS, ROTATING THE MEAT ONCE AN HOUR. THE

OVEN TEMP IS BEST AROUND 275 DEGREES, SO THE DOOR CAN BE OPENED TO SLOW COOK, ONCE THE

CONTENTS GETS HOT. TOWARDS THE END I LIKE TO TAKE THE LID OFF TO BROWN THE MEAT AND

EVAPORATE HALF OF THE LIQUID. IT FALLS APART, SO HANDLE GENTLY. IT IS READY TO EAT, BUT

IS EVEN BETTER BROILED TO CRISP THE EDGES AFTER IT IS FORKED APART. WE USE IT IN TACOS

AND REALLY LIKE IT ON PIZZA WITH SWEET CORN AND PEPPERS WITH A BARBEQUE SAUCE. Enjoy!
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