• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 8
    OK

    Cha Cha’s Carnitas

    “This recipe is great because it has so many layers of flavors,” says Chef Peter Serantoni. “It’s both rich and slightly sweet at the same time. It’s the ultimate Latin comfort food because it just melts in your mouth.”

     

     

    Chef Peter Serantoni’s career has spanned over 20 years and two continents. Sertantoni is currently chef of Cha Cha's Latin Kitchen in Brea, California.


    Ingredients
    For Cha Cha’s Spice Mix
    3
    tablespoons
    paprika
    1 1/2
    tablespoons
    kosher salt
    1 1/2
    tablespoons
    dried oregano
    1 1/2
    tablespoons
    dried granulated garlic
    1 1/2
    tablespoons
    ground black pepper
    1/2
    tablespoon
    white pepper
    1/2
    tablespoon
    cayenne pepper
    1/2
    teaspoon
    cumin
    For the Carnitas
    8
    pounds
    boneless pork butt
    1 1/2
    tablespoons
    kosher salt
    1
    tablespoon
    ground black pepper
    5
    cups
    cola
    1 1/2
    cups
    pineapple juice
    1/2
    cup
    juice from 2 oranges
    1
    cup
    soy sauce
    1/3
    cup
    fresh cilantro stems only, chopped
    2
    tablespoons
    fresh garlic, chopped
    1
    cup
    canola oil
    3 1/2
    tablespoons
    Cha Cha spice mix
    Directions
    To make Cha Cha's spice mix: Combine 3 tablespoons paprika, 1 1/2 tablespoons each of kosher salt, dried oregano, dried granulated garlic, ground black pepper, 1/2 tablespoons white pepper, 1/2 tablespoon cayenne pepper and 1/2 teaspoon cumin.
    Mix well and store in an airtight container.
    To make the carnitas: Cut the pork into large chunks.
    Dust pork with spice mix, salt and pepper.
    Combine cola, juices, soy sauce, cilantro and garlic.
    Pour over meat and marinate overnight in the refrigerator.
    Remove meat from marinade and reserve marinade.
    Place oil in braising pan over medium heat until smoking.
    Add drained pork one piece at a time and brown (be careful not to splash hot oil) for 20 minutes.
    Add marinade, cover and simmer for 2 to 2 1/2 hours or until meat is tender and dark brown. An alternate method is to place browned pork with marinade in roasting pan, cover with foil and bake at 350°F for 2 to 3 hours or until meat is tender and juicy.
    Remove pork and set aside. Strain and reserve braising liquid for another use, skimming off fat if needed.
    Serve carnitas with warm flour and/or corn tortillas, salsas and guacamole.

    The base number of servings for this recipe is 8
    OK

    Categories 

    ClassicHolidayPork

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