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Ingredients:
- ▪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
Directions:
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!