The Best Ever Carnitas

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs lamb butt or 3 lbs lamb shoulder
• 1 orange, quartered
• 1 teaspoon garlic, chopped
• 1 1/2 teaspoons ground cumin
• 1 teaspoon black pepper
• 1 cup pepsi, plus
• more pepsi, as needed
• 3/4 cup oil or 3/4 cup shortening
• 1/4 cup paprika
• 2 teaspoons cayenne
• 2 tablespoons salt
• 2 teaspoons pepper
• 2 tablespoons ground black pepper
• 2 tablespoons garlic granules
• 2 tablespoons chili powder
• 2 tablespoons oregano
• 1 cup soy sauce
• 2 cups pineapple juice
• 2 tablespoons cumin
• 2 teaspoons garlic, minced
• 1/4 cup fresh lime juice

Recipe

• 1 fuego spice mix (fuego spice mix): combine all ingredients, mixing well.
• 2 store in an airtight container for up to 6 months.
• 3 agua negra marinade (fuego spice mix): combine all ingredients with a whisk.
• 4 stores in the refrigerator for 2 days.
• 5 carnitas: trim away excess fat from lamb and cut into 3 inch cubes.
• 6 dust meat with fuego spice mix and press to adhere well.
• 7 squeeze juice from oranges into an airtight nonreactive container, add peels, garlic,pepper, pepsi and aqua negra marinade- mix to combine well.
• 8 add seasoned meat and refrigerate overnight.
• 9 remove meat from the marinade (reserve marinade) the next day when you are ready to cook.
• 10 heat oil/shortening in a large heavy skillet over high heat until fat is smoking; add lamb and brown completely on all sides- about 15 minutes.
• 11 add reserved marinade and simmer for about 2 hours or until lamb is tender and dark brown- add additional pepsi as needed while cooking to keep meat covered.
• 12 remove meat and chop into 3/4 inch pieces.