Carnitas

Ingredients
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon ground cumin
4-5 pounds boneless pork shoulder, cut into 5-inch chunks
2 tablespoons vegetable oil
1 cup beer (I believe any beer will do.)
2 bay leaves
5 cloves garlic, peeled

Instructions
1. Heat oven to 350*F.  Combine salt, chili powder, and cumin in small bowl.  Rub pieces of pork shoulder all over with salt mixture. 

2. Heat oil in Dutch oven set over medium-high heat.  Cook pork shoulder in single layer until well browned then turn to brown on other side. 

3. Once pork is all browned, remove from pot and place on paper towel lined plate to drain.  Add beer to pot, scraping up brown bits with wood spoon.  Return pork to pan and add water until pork is two-thirds submerged.  Add bay leaves and garlic, then increase heat to high and bring to boil. 

4. Transfer pot to oven and cook, uncovered, 3 ¹⁄₂ hours.  Turn pork every hour to ensure even cooking.  Once liquid has mostly evaporated and pork is falling apart, remove pot from oven and carefully remove pork to a plate. 

5. Increase heat to 425*F.  Shred pork into bite-sized pieces, discarding large pieces of fat.  Return pork to Dutch oven and cook in oven, stirring occasionally, until liquid has evaporated completely and the pork is crispy and caramelized, about 20 to 30 more minutes.  Remove bay leaves before serving.

Comments
This recipe is from Tide and Thyme.  You can use the meat in a variety of ways – quesadillas, burritos, tacos, etc.  I used this attempt in simple soft tacos with lettuce, cheese, and avocado.  I did find the meat to be a bit on the salty side, so I’d suggest reducing the salt from 1 tablespoon to 2 teaspoons if you make it – depending on what your salt tastes are like. 

We’ve got quite a few pork shoulders from our recent pig order, so it’s nice to find a new way to use them!

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