Carnitas

Ingredients

• (1) 6 pound bone-in pork butt (also called pork shoulder)
• 2 Tbsp coarse salt
• 1 Tbsp cumin
• 1 Tbsp fresh ground black pepper
• 1 Tbsp dried oregano (preferably Mexican)
• 2 tsp ground cinnamon
• 3 bay leaves
• 1 tsp - 1 Tbsp cayenne pepper, or to taste
• 8 whole cloves garlic, smashed
• 1 can chipotle peppers (canned, in adobo sauce)
• 1 - 1 ½ cup water
• 1 - 1 ½ cup orange juice

Directions

• Cooking in a slow cooker:

  • Poke holes through the meat with a sharp knife (4-6 holes on each side)
  • Mix the wet and dry ingredients, pour over the meat
  • Cook on high for 4 hours
  • Reduce to low for 8 hours

• Cooking in the oven:

  • Put the meat on a rack, in a roasting pan, fat-side up
  • Pour wet ingredients (including chipotles) over the meat
  • Pat down the meat with the dry ingredients (use glove or food brush)
  • Make sure the liquid below the meat just barely touches it
  • Cover the roasting pan (tightly) with foil
  • Cook at 450* for 1 hour
  • Reduce to 250-300 for 7 hours

• Post-cooking (optional broiling/crisping)

  • Drain the liquid from cooking (set aside if desired, use a separator to get rid of the fat)
  • Place the meat in a clean roasting pan
  • Give the meat a rough shred with a large fork
  • Turn on the broiler!
  • Put your favorite pork mixins on the shred meat (I like tabasco sauce and honey)
  • Broil until some of the pieces turn just a little bit crispy