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Carnitas

with Frijoles Negros



Carnitas Ingredients:
1 pork butt (shoulder) well marbled
4-5 limes
2 tsp. cayenne pepper powder
2 tsp. cumin
1 tsp. cracked black pepper
1 tsp. course salt (sea salt or kosher salt)
2 head of garlic
1 yellow onion
2 Tbs. olive oil
Cilantro
Instructions:
Preheat oven to 425 F.
Place pork into a roasting pan
Chop 1 head of garlic into rough pieces, cut slots into the pork and stuff with
chopped garlic.
Rub pork with olive oil
Mix cumin, cayenne, black pepper, and salt into a rub, then coat the exterior
of the pork with the rub.
Mince the second head of garlic, then rub onto the top and sides of the pork.
Chop the onion into 1/8 sized blocks and place around the pork in the pan.
Squeeze the juice of the 5 limes over the pork, and then leave the squeezed
limes in the roasting pan.
Cover with foil and bake at 425 F. for 1 hour, then reduce the heat to 400 F.
Cook until internal temperature reaches 160 F., remove from oven, let stand
15 minutes, then shred the pork with forks.
Frijoles Ingredients:
3 to 4 cans of black beans
2 yellow onions
2 heads of garlic
2 chiles de arbol
1 tsp. cayenne pepper
1 tsp. cumin
1 tsp. cracked black pepper
tsp. of course salt (sea salt or kosher salt)
Olive oil.
Frijoles Instructions:
Dice the onions and garlic.
Dice the chili peppers, remove the seeds.
Add about 1 Tbs. of olive oil to a saut pan on medium-to-medium high heat.
Add the onions, chiles, and garlic to the pan and stir until translucent.
Empty the cans of black beans into a stock pot on medium heat.

Stir in the onions, chiles, garlic, and olive oil as well as the cayenne pepper,
cumin, black pepper, and salt.
When the beans are hot, serve in bowls with the shredded carnitas in the
center and garnish with cilantro.
Notes:

Carnitas is a traditional Mexican pork dish that is cooked in oil or fat until
tender and juicy. It pairs well with black beans to make a nice and spicy chili that
will serve a large number of people. To enjoy as a milder dish, reduce the amount of
spices and peppers or remove the chiles altogether. As with any shredded pork dish,
low heat and patience is the key to the perfect meat.