Made by
Cory Armstead

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Total Time: About 1 Hour 45 Minutes

These Candy Red Carnitas turn big chunks of pork shoulder into deeply browned, tender bites with the help of beef tallow, orange, Coca-Cola, red onion, bay leaves, and cumin. A long, undisturbed cook develops the signature candy-red exterior while keeping the pork rich and juicy inside.

Ingredients:

0.5x

1x

2x

4x

 

•   4 lbs pork shoulder (cut into large chunks)
•   beef tallow (enough for cooking)
•   salt (to taste)
•   black pepper (to taste)
•   onion powder (to taste)
•   garlic powder (to taste)
•   1/2 orange
•   red onion
•   1/2 cup Coca-Cola
•   3 bay leaves
•   ground cumin (to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Cut the 4 POUNDS PORK SHOULDER into large chunks. Keep the pieces substantial because the pork will cook for an extended period.
2. Season the pork generously with SALT, BLACK PEPPER, ONION POWDER, and GARLIC POWDER. Toss until the seasoning evenly coats the meat.
3. Add enough BEEF TALLOW to a large heavy-bottomed pot for cooking the pork, then heat over medium heat.
4. Carefully arrange the seasoned pork in the hot beef tallow. Leave the meat undisturbed and cook over medium heat for 30 MINUTES.
5. Turn the pork pieces over and cook for another 30 MINUTES.
6. Squeeze the juice from 1/2 ORANGE directly into the pot, then add the squeezed orange itself.
7. Add a large piece of RED ONION to the pot.
8. Pour in 1/2 CUP COCA-COLA.
9. Add the 3 BAY LEAVES and a few shakes of GROUND CUMIN.
10. Stir everything together so the orange, onion, Coca-Cola, bay leaves, and cumin are distributed throughout the pot.
11. Continue cooking over medium heat for a final 30 MINUTES.
12. The carnitas are ready when the pork is tender and the exterior has developed Cory’s signature deep candy-red color. Remove the bay leaves and orange before serving.