Mojo Marinated Carnitas
31 pounds boneless pork butt
2 cups pineapple soda
1 cup lime juice
2 tablespoons frozen orange juice concentrate
2 tablespoons crushed garlic
2 tablespoons Jamaican jerk seasoning
4 tablespoons Mexican seasoning divided
1 tablespoon salt
1/4 cup paprika
12 four tortillas
1 white onion chopped
1 bunch fresh cilantro chopped
2 tomatoes chopped
Lime wedges optional
Place pork in a large zip-top bag. In a bowl, combine pineapple soda, lime juice, orange juice concentrate, garlic, jerk seasoning, and 2 tablespoons Mexican seasoning. Pour into bag with pork. Squeeze air from bag and seal. Marinate in refrigerator at least 4 hours, preferably overnight.
Remove pork from refrigerator and let stand at room temperature for 30 to 40 minutes. Remove meat from bag but do not discard marinade. Pat pork dry with paper towels. Combine remaining 2 tablespoons Mexican seasoning, salt, and paprika, then rub into pork until all seasoning is used. Let cure for 15 minutes before grilling.
Pour marinade into a saucepan. Bring to a boil for 5 minutes. Remove from heat; set aside to use for basting.
Set up grill for indirect cooking over medium heat (make sure no direct heat source will be under meat). Set up a drip pan under where pork will be. Oil grates when ready to start grilling.
Place pork over drip pan on grill. Cover with grill lid and cook for 4 to 6 hours, or until internal temperature reaches 180° to 190°F. If using charcoal, add more briquettes every hour. Brush pork with basting sauce every hour, then every 15 minutes for the last hour.
Remove pork from grill and chop. Place on a serving platter and pour on remaining basting sauce. Serve with warmed tortillas and the chopped onion, cilantro, and tomato, along with lime wedges, if desired.