Crisp Carnitas Burritos

Carnitas:

Heat the vegetable oil in a deep heavy frying pan over medium high heat. While heating, rub the pork with salt and pepper. Place the pork in the hot oil and sear on all sides until nicely browned. In a large bowl, combine the cola, orange juice, salsa, cayenne pepper, and the brown sugar and add it to a large slow cooker set to high. Remove the pork to the slow cooker, cover and cook until the pork is literally falling apart when poked with a fork, 2-3 hours. Remove the meat to a clean work surface and, when it is cool enough to handled, shred it in a similar manner to the way you would for pulled pork. Remove the liquid to a large sauce pan over high heat, stir in the lime juice and bring to a boil. Once boiling, stir in the thickening slurry and continue stirring until the sauce thickens. Correct seasoning with salt, black pepper and cayenne. Transfer 3/4 of the thickened sauce to a serving dish, lower the heat to low and return the saucepan containing the remaining sauce, to the heat. Add the meat and stir to thoroughly coat. Turn off the burner under the pan.

Constructing and frying the burritos:

Working with one tortilla shell at a time, spread 3-4 tablespoons of the carnitas evenly over the surface of the shell, and tightly roll the shell, jellyroll style, away from you until it is fully rolled up. Push one toothpick through the roll, pinning the loose end in place. Continue until all the shells and carnitas are used. Heat about 1/2 inch of vegetable oil in a frying pan, over medium heat, until it reaches the ripple stage. Add 1-2 burritos to the hot oil and fry for about a minute on each side until each burrito is golden and crispy. Remove the fried burritos to a paper towel lined dish to absorb excess oil. Serve the burritos immediately, accompanied by the thickened sauce and guacamole.