KANSAS CITY, Mo. -- In honor of Cinco de Mayo, FOX 4 and Zocalo chef Ty Wood are whipping up a delicious recipe. Watch the video above to learn how to make pork carnitas.
6.5-7 pounds boneless pork shoulder, cut into 6 pieces
3 oz. dried guajillo chiles
½ cup orange juice
½ cup cola
¾ cup apple cider vinegar
½ teaspoon cinnamon
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon cloves
½ teaspoon peppercorns
¼ cup brown sugar
1 tablespoon salt
Preheat oven to 350f.
Stem and de-seed the chiles, and soak in hot water for 30 minutes to rehydrate. Drain well.
Puree chiles, juice, cola, vinegar and spices in a blender and pour over pork in an oven-proof dish. Cover with foil and cook in oven for 4-5 hours, or until fall apart tender.
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