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Slow Braised Carnitas


  • ▪10-12 lb bone in pork shoulder
  • ▪2 large white onions (quartered)
  • ▪5 small sweet pepper (quartered)
  • ▪7 whole garlic cloves
  • ▪1 small can of chipotles with juice
  • ▪1/2 tin Oakland Dust Chili Lime
  • ▪1 teaspoon salt
  • ▪1 teaspoon black pepper
  • ▪1 Modelo
  • ▪1/2 tin Oakland Dust Chili Lime
  • ▪1 cup water


Sometimes a packaged butt will have a little stink when you open the plastic so always be sure to rinse before cooking. Pat dry and cover entirely with Chili Lime Rub. Now toss your butt in a BIG pot and add your peppers, onions, garlic, and chipotles (with juice) Add salt and pepper, coke, beer, and water. Bring to a boil then drop to simmer for up to 7 hours or until that meat is “fork” tender. Remove from the pot, discard the bone, onions, and pepper and let rest for 1 hour. Keep about 3 cups of the juice for later. Now it’s time to get dirty. Go through the meat and discard fat and cartilage (or not) just my preference and my family’s.

Optional:I like a good brown to my carnitas so I fry them up over high heat in a cast iron skillet adding the saved broth as needed. Season to taste and serve with tortillas, eggs, or whatever you like. You’re going to love them. Enjoy!

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