Carnitas

A simple recipe that has never failed me, and can be easily doubled or tripled to feed a crowd.

• 3lbs pork shoulder

• 1.5 T sea salt, or twice as much diamond crystal kosher salt

• 1T cumin

• 1T oregano

• 1t coriander

• 6-9 cloves garlic

• 3-5 serrano peppers, stems removed, sliced down the center

1. Mix salt, cumin, oregano, and coriander; set aside.

2. Trim fat caps from pork roast; set aside.

3. Cut pork roast into 2 inch cubes.

4. Coat pork thoroughly with the spice mix.

5. In a dutch oven, over medium low heat, render the fat caps for 20-30 minutes until most of the fat is released.

6. Add pork chunks to rendered fat, and mix to coat. Add garlic cloves and serranos.

7. Lid the dutch oven and pop into the oven on 250 degrees for 3-4 hours or until meat is falling apart tender.

8. Remove and discard fatty pieces. Stir and shred pork with the juices.

9. Heat a large non-stick or cast iron skillet over medium heat. Add the shredded pork in a single layer, and let cook undisturbed for 5 minutes, or until  you see the edges begin to crisp up and brown.

Serve with corn tortillas, diced white onion, cilantro, and plenty of lime.