349-Pork Canitas, Black Beans, Guacomole for 4th of July Picnic
Recipe type: entree
Cuisine: latin
  • 5 lbs pork shoulder (boston butt) cut into 2-3 inch chunks, fat included...
  • 3 tsp kosher salt
  • 3 tsp black pepper
  • 1 tbs cumin
  • 2 tsp coriander
  • ¼ tsp pumpkin pie spice
  • ½ tsp cayenne pepper or 1 chipotle pepper minced
  • juice of large orange, zest of same orange
  • 3 tbs olive oil
  1. place everything in a large bowl, mix well...cover and marinate for 3 hours min at room temp....IT WONT SPOIL...I did not say leave it uncovered near the railroad tracks in the sun....
  2. preheat oven t o25-300 in that range, place pork into large covered pot or roasting dish, cover tightly with lid or foil cook for 3 hours or until very fork tender
  3. pour pork into colander and save juices, skim some fat off...
  4. place pork on sheet tray or back in the roasting dish, top with melted fat....broil for 5-10 minutes of until starting to go crispy on top
  5. Serve with beans, guacamole, lime juice, minced raw white onion...YUMMMMMMM
Recipe by Harvest Eating at https://harvesteating.com/349-pork-canitas-black-beans-guacomole-for-4th-of-july-picnic/