CARNITAS PREP

40 LBS Pork Butt

Shoulder​ Pork Rub – enough to coat each piece​

9, 5x6 Tomatoes, Rough Chop​

9 Yellow Onion, Rough Chop​

9 Ancho Chilies, Dried​

3 quart orange juice​

9 quarts Water

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Pork Spice Rub

3 cup Chili Powder​

¾ cup Kosher Salt​

¾ cup Brown Sugar​

½ cup Cumin, Ground​

¼ cup Cayenne Pepper, Ground​

¼ cup Oregano, Dried​

¼ cup Onion Powder​

¼ cup Garlic, Granulated​

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Cut the pork butt into 4”x 4” large pieces.​

Generously rub each piece of pork with the pork rub.​

In 3 roasting pans layer the tomatoes, onions and ancho chilies on the bottom to create a natural rack on the bottom.​

Mix Orange juice and water together​.

Add the seasoned pork to the pans and cover ¾ of pork with water & orange juice mixture.​

Tightly wrap the pans with plastic wrap covered with tinfoil.​

Roast the pork @ 325 degrees for 5 hours or until the pork is fork tender and falling apart.​

Once cooked, remove the pork from the liquid and allow to cool.​ Strain and reserve the liquid to reheat the pork later.​​