Dec 21, 2012 7:17 PM by Faye DeHoff
TUCSON - In today's 'Let's Make a Meal', executive chef David Matias from Mosaic Cafe made 'Teresa's Carnitas'.
The recipe is below. Enjoy!
1 1/2 pounds pork shoulder trimmed and cubed 1/4 of onion, roughly chopped 2 cloves garlic, peeled 1/2 orange 1/4 cup cola 1/4 cup evaporated milk, salt, pepper and Mexican oregano, to taste.
Fill a pot with enough oil to cover the pork and heat to 350 F. Once heated, carefully place cubed pork into the oil and fry.
Then add onion, garlic, orange (with peel) and seasonings. Allow to continue to fry for 15 minutes then reduce heat to med-low.
Continue to fry on medium low for 15-20 minutes, then add cola and evaporated milk and allow to become golden brown. Remove pork from oil and drain over paper towel. Roughly chop and serve in tacos.
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