Z Tejas Dos XX's Pork Carnitas

"From the Phoenix Arizona newspaper courtesy of Chef Marc Janiec of Z'Tejas Grill"
 
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photo by Feej3940 photo by Feej3940
photo by Feej3940
Ready In:
1hr 45mins
Ingredients:
10
Serves:
8
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ingredients

  • 6 lbs pork butt, cut into 2 inch cubes
  • 1 12 quarts water
  • 1 quart orange juice
  • 3 (12 ounce) bottles Dos XX beer
  • 14 cup achiote powder or 1/4 cup paprika
  • 4 ancho chilies, stems removed
  • 6 bay leaves
  • 3 tablespoons garlic, chopped
  • 14 cup kosher salt
  • 1 lb white onion, chopped
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directions

  • Place the pork, water, orange juice, achiote, beer, bay leaves, ancho chilies, onion and garlic in a large roasting pan.
  • Place pan over low heat; cook about 1 hour or just until the meat is about to fall apart.
  • Using a slotted spoon, remove meat to a sheet pan; let cool slightly.
  • Drain the juices from the pork; reserve for later use.
  • Discard the onions and remaining solids in the roasting pan.
  • In a large saucepan, heat corn oil to about 350 degrees (Caution: Make sure there is at least 6 inches of room between the top of the pan and the oil, otherwise, the oil could boil over).
  • Being careful not to burn the meat, slowly and carefully add the chunks of meat to the hot oil; fry until crispy.
  • Using a slotted spoon, place the meat in the reserved sauce.
  • Cover the pan with aluminum foil and cook in a 300-degree oven for 30 minutes.

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Reviews

  1. We enjoyed this. I wouldn't have thought to put orange juice & beer in with the pork. That was very good. I used the full amount of achiote powder. However, since we just started using annatto seeds, I think next time, I will cut it with chili powder. It will be a bit closer to what we're used to. Thank you very much for sharing. By the way, I put this in the crock pot & it worked wonderfully.
     
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