Carnitas
Ingredients
2 tsp salt
1 tsp pepper
2 tsp cumin
1-2 tsp ground ancho chili powder
1 tsp red pepper flakes
2 tsp dried oregano
5-6 lb pork shoulder, boneless (cut into 3-4” cubes)
1 onion, peeled and halved
3 cloves garlic, crushed
2 medium oranges, juiced and keep the spent halves
3 limes, juiced and keep the spent halves
½ cup white vinegar
Method
Mix first six ingredients to create a dry rub. Rub all over pork cubes and place in a 6 qt dutch oven (or a large heavy, oven safe pot with a lid). Add the rest of the ingredients mixing them down into the meat cubes. Push the rinds of the oranges and limes down into the meat. Cover and bake at 350 degrees for 3 ½ hours till meat is falling apart.
Remove the meat from the pot (leave the onion and citrus peels behind) and place it on a baking sheet or in a large bowl. Shred the meat with two forks, taking out any large fat pieces. Ladle about a cup of the liquid that is still in the pot over the shredded meat.
You can crisp the meat when you are ready to eat by baking for about 20 minutes at 450, or by frying in a skillet over medium high heat. Turn halfway through. You want the outer parts crispy and browned but the inner pieces soft and moist.
Use in tacos, burritos, bowls, etc.