Little Meats

So I found myself with 4 lbs of pork shoulder butt in the freezer, left over from a Penn's Corner Farm Alliance "Yard Sale" this winter, and I knew it had to be enjoyed before it got freezer burn and too warm to use heat indoors.....Carnitas!!

3-4 lbs pork shoulder, de-boned, all fat left ON, cut into 4" chunks
1 pint bottle of Coke
1 pint bottle of orange juice
1 cup salsa verde
1 cup tomato salsa
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup or more rendered bacon fat (or lard) (basically just grab as much pork fat as you can for this dish)

1. Put everything (except the bacon fat) in the slow cooker and cook on low for about 8 hours (until the meat is just completely falling apart).

2. Preheat the oven to 400 degrees. Remove the meat from the liquids, spread it all out on a large baking dish, and pull it apart to desired bite size chunks.

3. Dollop bacon fat all over the meat. Also you can separate the fat from the cooking liquid and pour that fat on too. (I also reduced the strained, non-fat liquid in a separate pan for gravy).

4. When the oven is hot, put the uncovered dish of meat in for 10-15 minutes, or until browned to the desired level of crispiness. Turn meat over and brown the other side.


5. Serve with warm tortillas and other south-of-the-border accoutrements.


6. Stuff yer face!