Great for tacos
Carnitas de Jimmy
Great for tacos
Ingredients
Rub
- 3 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp Cumin
- 2 tsp ground black pepper
- 2 tsp Salt
- 1 tsp ground cloves
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Main Dish
- 3 lbs Bone-In Pork Butt 2-3 sliced Butt pieces saves prep.
- 2 Sweet Onions Quartered
- 5 Dried Guajilio Peppers
- 2 Oranges Washed & quartered
- 6 Garlic cloves Smashed once
- 3 Bay leaves
- 1 quart Cheerwine
Instructions
- Preheat oven to 300
- Wash meat, dry with paper towels and coat with rub on all sides.
- In a large, heavy skillet with 1 tablespoon of oil or bacon grease. Brown the pork on all sides. Drain pork on papeer towels, the move to a deep roasting dish and sprinkle the remaining rub over the meat.
- Brown the onions in the skillet, then remove to the roasting pan.
- Deglaze skillet with 1/2 cup water, wine, or cheerwine. Scrape up the bits and pour this into the roasting pan.
- Add oranges, garlic, and guajillo chilies to the roasting pan.
- Add enough cheerwine to cover the meat by 1/2. Cover roasting pan with two layers of tight foil.
- Braise for 3 hours, then let it rest coverd for 30 minutes.
- Discard aromatics, but reserve the juice by straining it twice, then separating off the fat.
- Pull the pork into chuncks. At this point the juice and meat can be refridgerated.
- To serve: Allow pork to get back to room temperattuer, then add it to a heavy skillet splashing it it the juice to steam it. Make tacos or whatever.
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