Turtles Braised Carnitas

5 lb. Boston pork butt, trimmed, cut into 3x3-inch chunks
1 onion, chopped
7 cloves garlic, chopped
1 bay leaf
3 cups orange juice
2 cups cola
2 cups chicken stock
Salt and pepper, to taste

Directions:

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 medeum 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.. 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.

Comments from turtle66 :

Easy to make and Delicious with sides of Beans,Rice,Salsa and Tortillas...Leftovers make Gr8t Tacos, Burritos,Quesadillas and South Western Style Salads...

User Reviews:

Juicy Tender Crisp Carnitas!!!!

submitted by turtle66 on November 02, 2006

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