Name: Real Deal Carnitas
Ingredients: 3-4 pound boneless pork butt, shoulder, or leg roast, cut into 2-3 inch pieces; 1 and 1/2 tsp unrefined sea salt (I use this one); 1 tsp cumin powder (like this); 1 tsp chili powder (like this); 2 bay leaves; 1/2 cup fresh-squeezed orange juice; juice from 2 limes; 4 cloves garlic, minced; filtered water

Ingredients

Scale

3–4 pound boneless pork butt, shoulder, or leg roast, cut into 2–3 inch pieces
1 and 1/2 tsp unrefined sea salt (I use this one)
1 tsp cumin powder (like this)
1 tsp chili powder (like this)
2 bay leaves
1/2 cup fresh-squeezed orange juice
juice from 2 limes
4 cloves garlic, minced
filtered water

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Instructions

Preheat oven to 325’F
Place pork pieces into heavy dutch oven (like this) and sprinkle salt, cumin, and chili powder on top. Give a little mix to evenly coated and arrange pork in a single layer in the pan.
Add bay leaves, orange juice, lime juice, and garlic. Then add just enough water to cover pork pieces about 2/3 of the way. (Do not totally submerse.)
Cover pan and place into oven for 2 and 1/2 hours, turning the meat once.
Remove pan from oven. Carefully pull pork pieces out of pan with a slotted spoon and set aside. Remove bay leaves from pan and bring the remaining liquid in the pan to a boil on the stove top. Simmer until you have about a cup of liquid left. (Mine took about 8 minutes)
When pork is cool enough to handle, shred into bite-sized pieces and arrange single layer onto a baking sheet lined with foil. Pour the remaining liquid from pan over shredded meat and place back into oven until crisp and brown to your liking- anywhere from 8-15 minutes.
Serve with a bit of kale guacamole, fresh cilantro and spicy salsa. Heaven!