Started this monster about 5 hours ago and it’s starting to smell good! I had to cut over a pound and a half off so it would fit with the liquids and onions.
by Trashytoad
4 Comments
Trashytoad
I guess 9.5 pounds of pork shoulder was a little ambitious.
8 pound pork shoulder Juice of a few limes Juice of a few oranges Some pineapple juice Some coke from a glass bottle An onion or 2 Smashed garlic cloves Cumin Oregano Homemade chili powder Salt and pepper A few Guajillo and Arbol chilies (just cuz I had em)
I’ll post some pics once she’s done!
NeverknowOH
YUM!!! I’ve never added coke to carnitas when I make them, I’ll need to try that next time
TheGoreyDetails
I want follow-up pics!
sec713
Dayum! 9.5 lbs! That’s like *both* shoulders! I just finished off a 4.5 lb shoulder that I made into carnitas. I live in Texas, and made mine before the hurricane we experienced a couple weeks back.
I made sure to stash the leftovers in a cooler with Ice while my power was out for a week. You would have thought I was protecting a human heart meant for transplant with how much effort I put into preserving this meat.
Anyhow, I succeeded. The carnitas leftovers didn’t go bad. Last Friday I fried up all that was left and used it in a big batch of enchiladas that my family ate over the course of the weekend.
That was just half of what you’re cooking here! I hope you got some plans for what to do with yours. The most heartbreaking part of carnitas is having to throw them out because they sat too long and got gross because there was just too much too eat.
4 Comments
I guess 9.5 pounds of pork shoulder was a little ambitious.
8 pound pork shoulder
Juice of a few limes
Juice of a few oranges
Some pineapple juice
Some coke from a glass bottle
An onion or 2
Smashed garlic cloves
Cumin
Oregano
Homemade chili powder
Salt and pepper
A few Guajillo and Arbol chilies (just cuz I had em)
I’ll post some pics once she’s done!
YUM!!! I’ve never added coke to carnitas when I make them, I’ll need to try that next time
I want follow-up pics!
Dayum! 9.5 lbs! That’s like *both* shoulders! I just finished off a 4.5 lb shoulder that I made into carnitas. I live in Texas, and made mine before the hurricane we experienced a couple weeks back.
I made sure to stash the leftovers in a cooler with Ice while my power was out for a week. You would have thought I was protecting a human heart meant for transplant with how much effort I put into preserving this meat.
Anyhow, I succeeded. The carnitas leftovers didn’t go bad. Last Friday I fried up all that was left and used it in a big batch of enchiladas that my family ate over the course of the weekend.
That was just half of what you’re cooking here! I hope you got some plans for what to do with yours. The most heartbreaking part of carnitas is having to throw them out because they sat too long and got gross because there was just too much too eat.