Big Poppa’s Copper Pot Carnitas

Directions

Preparation:

Begin by ensuring your copper pot is clean and ready for use.

Slice the pork shoulders into quarters.

Season the pork with a generous amount of Big Poppa’s Jallelujah Jalapeño Seasoning.

Heating the Lard:

Place your copper pot on the stove and add the 2 tubs of lard.

Heat the lard to a temperature of 250 – 275 degrees Fahrenheit (about 121 – 135 degrees Celsius). This should take around 10 minutes to achieve.

Cooking the Pork:

Carefully place the seasoned pork quarters into the hot lard. Ensure that no children are around while handling the hot oil.

Allow the pork to cook for approximately 2 hours at 275 degrees Fahrenheit. Stir the pork every 15 minutes to ensure even cooking and prevent sticking.

Monitoring and Flavoring:

During the cooking process, keep an eye on the lard’s temperature to ensure it doesn’t become too hot.

After around 2 hours of cooking, use a meat probe to check the internal temperature of the pork. You’re aiming for a temperature between 170-190 degrees Fahrenheit (77-88 degrees Celsius).

Adding Flavors:

Squeeze the juice of the 3 oranges into the lard, infusing the dish with a delightful citrusy aroma.

Add the peel of 1 orange into the lard to enhance the orange essence.

Pour in 16 ounces of Coca Cola, which will contribute sweetness and depth to the dish.

Incorporate the 25 oz bottle of Chef Merito’s Fajita Marinade, which will infuse the carnitas with rich and savory flavors.

Finishing Touches:

Allow the carnitas to continue cooking until they reach a temperature of 212 degrees Fahrenheit (100 degrees Celsius). This ensures the meat is fully cooked and tender.

Shredding and Serving:

Once the carnitas are cooked to perfection, carefully remove them from the hot oil using tongs.

Place the cooked pork on a cutting board and use forks to shred the meat into bite-sized pieces.