Ingredients

The following ingredients have 4 Servings
  • 6 pounds Pork Butt (cut into 2-inch cubes)
  • 1 1/2 quarts Water
  • 1 quart freshly squeezed Orange Juice
  • Three 12-ounce bottles Dos XX Beer
  • 1/4 cup Achiote Powder or 1/4 cup Paprika
  • 4 Ancho Chilies (stems removed)
  • 6 Bay Leaves
  • 1 pound White Onions (chopped)
  • 3 tablespoons Garlic (chopped)
  • 3 - 5 tablespoons Corn Oil (to fry)
  • 1/4 cup Kosher Salt

Instruction

  • Preheat oven to 300°F.
  • Place pork, water, orange juice, beer, achiote powder, ancho chilies, bay leaves, onion and garlic in a large roasting pan.
  • Place pan over low heat. Cook about 1 hour or just until the meat is about to fall apart.
  • Using a slotted spoon, remove meat to a sheet pan. Allow to cool slightly.
  • Drain juices from the pork. Pour juices into a casserole or other oven safe dish.
  • Discard onions and remaining solids in the roasting pan. Pour remaining juice into casserole also. Set aside and reserve for later use.
  • In a large saucepan, heat corn oil to about 350°F (Caution: Make sure there is at least 6 inches of room between the top of the pan and the oil, otherwise, the oil could boil over).
  • Slowly and carefully add the chunks of meat to the hot oil. Fry until crispy. Be careful not to burn.
  • Using a slotted spoon, place the meat in the reserved sauce.
  • Cover the pan with aluminum foil.
  • Place in preheated oven and cook for 30 minutes.
  • Serve hot.