Directions
- 1Pat the ribs and pork shoulder dry with paper towels.
- 2Cut the ribs into three bone sections.
- 3Cut the pork shoulder into smaller pieces, trying to get them about the same thickness as the ribs.
- 4Heat the oil in a pot to about 325 degrees.
- 5Brown the ribs and pork shoulder pieces in the hot oil. This will take 15-20 minutes.
- 6While the meat is browning, prepare the other ingredients.
- 7Cut the onion in half and peel it.
- 8Cut the oranges and limes in half.
- 9Create a sachet with cheesecloth, adding oregano, thyme, peppercorns, cloves, and bay leaves.
- 10Cut off the ends of a head of garlic to expose the cloves.
- 11Add salt to 1.5 cups of water.
- 12Return the browned carnitas to the pot with the oil.
- 13Add the onion halves, garlic cloves, orange halves, lime halves, salt water, and half a bottle of Mexican Coca-Cola to the pot.
- 14Submerge the sachet in the liquid.
- 15Reduce heat to low and simmer for a couple of hours.
- 16Remove the carnitas from the pot and place them on a rack to allow excess oil to drip off.
Ingredients
- 1 pork shoulder roast
- 1 ribs
- 1 pot oil
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon peppercorns
- 10 cloves
- 3 bay leaves
- 1 onion
- 2 orange
- 2 lime
- 1.5 cup water
- 2 big pinches salt
- 0.5 bottle Coca-Cola
Equipment
knifepaper towelspottongscheeseclothmeasuring cupspoon
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