Seattle Carnitas

1. 3-5 lb Boneless Pork Butt or shoulder roast
2. 6 pack of Fresca (or diet cola)
3. 1/2 can of frozen Oarnge Juice concentrate
4. 1 package of onion soup mix
5. 1 package of taco mix
6. 2 cups of red wine
7. 2 limes
8. 1/2 cup of crushed garlic
9. 1/4 cup of liquid smoke
10. 1/4 cup of salt

Rinse Pork well. Cut into 2 inch cubes, you don't have to be picky about size, but don't make them to small. In a large bowl combine 3 cans of fresca, 1 pkg of onion soup mix, 1/4 can of OJ concentrate, 1/4 cup of liquid smoke, 1 cup of red wine, 1/4 cup of crushed garlic and 1/4 cup of salt. Stir well until all of ingrediants are disolved. Place pork cubes in the brine mixture, refrigerate for at least 12 hours.

After 12 hours, drain the brine and pat dry the pork cubes. Now this part is crucial since it will help break down the fat and help tenderize the pork. Deep fry the pork cubes for at least 5 minutes or until they begin to turn golden. Place in strainer, draining off excess oil. In new bowl combine 1/4 can of Oj concentrate, 3 cans of fresca, 1 cup of red wine. Stir well. In crockpot, place pork and the new stock mixture. Cook on high for about 4-6 hours, until the pork is able to pull apart. Drain stock mixture. In frying pan place carnitas, 1 package of taco mix and 1 cup of water, cook until most of the liquid is gone, stirring often, but try not to break apart the carnitas. Cool and shred, place on your tortilla of choice