Recipe: Chevy's Pork Carnitas, Fuego Spice Mix, Agua Negra Marinade

Chevys & Rio Bravo Fresh Mex Cookbook has many of their recipes.

Pork Carnitas

3 pounds pork butt or shoulder
1 T. Fuego Spice Mix
1 Orange, quartered
1 1/2 t. garlic, chopped
1 1/2 t. ground cumin
1 t. black pepper
1 cup Pepsi Cola plus additional as needed
3/4 c. shortening
1 c. Agua Negra Marinade

Trim away the excess fat from the pork. Cut the meat into 3-inch cubes. Dust pork with the Fuego Spice Mix and press to adhere well.

Squeeze juice from the orange quarters into an airtight container. Add the peels. Add the garlic, cumin, pepper, Pespi and marinade and mix to combine well. Add seasoned meat cubes and marinate in the refrigerator overnight.

When ready to cook the meat the next day, remove from the marinade and reserve the marinade. Meanwhile, place the shortening in a large, heavy skillet and melt over high heat. When the fat is smoking, add the pork and brown for about 15 minutes, turning occasionally. Add the reserved marinade and simmer for about 2 hours, or until the pork is tender and dark brown. As the meat cooks, add additional Pepsi to cover, as needed.

To Serve: Remove meat from the skillet and chop into 3/4-inch cubes.

Fuego Spice Mix

1/4 c. paprika
2 t. cayenne
2 T. salt
2 t. ground white pepper
1 T. black pepper
2 T. granulated garlic
2 T. chile powder
2 T. oregano

Combine all ingredients, mixing well. Store in an airtight container, out of direct light, for up to 6 months.

Agua Negra Marinade

1 c. soy sauce
2 c. pineapple juice
2 T. ground cumin
1 1/2 t. minced garlic
1/4 c. freshly squeezed lime juice

Combine all ingredients with a whisk in a mixing bowl, making sure to break up any lumps of spices. Store in an airtight container in the refrigerator for up to 2 days.

Yields 3 1/4 cups marinade.