Pork Carnitas

Pork Carnitas (adapted from Cooks Illustrated)

3-4 pound boneless pork butt roast

1 tsp kosher salt

1 tsp pepper (fresh cracked is best!)

1 tsp ground cumin

1 tsp smoked paprika

1/4-1/2 tsp red pepper flakes

1 onion, peeled and halved

2 bay leaves

1 tsp dried oregano

juice of 1 lime, plus the used halves

juice of 1 orange, plus the used halves

2 cups water

Optional toppings:

cabbage

lettuce

cheese (I recommend cotija, it's a crumbly, salty Mexican cheese, and went perfectly with this meat)

lime wedges

salsa or pico de gallo

cilantro

avocado

tortillas

Adjust oven rack to lower middle and preheat to 300 degrees. While preheating, trim any large areas of fat from the outside of the roast, and cut into large, 2-3 inch chunks.

Combine all the ingredients in a Dutch oven or any oven-safe lidded pot/dish, including the used orange and lime halves. Bring the mixture to a simmer over medium-high heat, uncovered. (If using a container that is not stove-safe, bring it to a simmer in a large saucepan or pot, then pour it into your oven-safe pot/dish) Once it simmers, cover pot and transfer it to the oven. Cook about two hours, until meat is fork tender. Remove from oven and let sit 30-60 minutes, so the meat can rest.

Line a rimmed baking pan with foil. Remove the meat from the pot with tongs or a slotted spoon, to a large bowl or cutting board. Remove all other solids from the cooking juices and discard them. Place pot of cooking juices over high heat on the stove and boil until thickened, about 20 minutes. A spoon dragged through the liquid should leave a trail.

While the juices are reducing, use a fork or two to pull each chunk of meat into 2 or 3 pieces. When juices are thickened, add the meat back in and stir gently to coat each piece. Spread the pork back onto the foil lined pan and spread out into a single layer. Turn on your broiler and place the pan in the oven, broiling for 5-8 minutes until the edges are browned and crisp. If you like, you can take a wide spatula, slide under the meat, and flip it all over, then brown the other side. (I didn't bother) Serve hot in a tortilla with your favorite toppings.