Pork Carnitas HD

Smokey Habanero Chili Powder* Ingredients: 24 habanero peppers 4 cups applewood chips soaked in water. Directions: Wear gloves. Remove stems from peppers, slice peppers into halves from stem to tip. Remove seeds & pith and discard. Place pepper halves shell side up on suitable rack for barbecuing. Add soaked wood chips to live briquettes and smoke covered for 1-2 hours on low heat. Remove pepper halves and allow to cool. (they should look like prunes, but feel lighter than a potato chip) Grind pepper halves to form a powder and place in an air tight container for use later on. Pork Carnitas (For 14" Dutch Oven) Seasoning Ingredients: 2 tbs. montreal steak seasoning 2 tbs. coarse ground peppercorn medley 2 tbs. ground cumin 4 tbs. minced roasted garlic 1 tbs. smokey habanero chili powder* Remaining Ingredients: 7 lbs. cubed pork from butt or shoulder roast 1 cup coca-cola 4 oranges sliced 1/2 tsp. liquid smoke Browning Directions: Combine seasoning into a large papper bag and shake to mix evenly. Add pork to bag and shake well, then remove meat and place in a separate bowl. Add cooking oil to cover inside bottom of dutch oven and preheat. Add half the pork and brown both sides of meat turning once in a single layer. Remove browned meat and place in a separate bowl, then brown the remaining meat. Remove second batch of meat, combining it with the first batch. Braising Directions: Using a wooden spatula, scrape hardened drippings left over in oven from browning. Add Coca-Cola and place pork meat into oven. Place orange slices on top of meat. Add enough water to bring liquid level up to the top of the pork mixture & add liquid smoke. Cover and braise for 2-3 hours until meat is tender using one loose ring of briquettes under oven and one full ring of briquettes on oven lid, changing coals each hour. Remove pork from oven and place in a large bowl. Discard orange peels. While meat is cooling, reduce braizing liquid by boiling and stirring using high heat. (Full chimney of coals or place over burner) Once liquid has reduced by half, pour into smaller dutch oven or bowl. Shred pork. Broiling Directions: Place shredded pork into the 14" oven and spoon enough reduced braizing liquid over pork to wet it. Cover and broil meat for 10-15 minutes using a full chimney of coals on lid. Once it becomes browned on top, remove lid from oven and discard coals. Enjoy.