Rotisserie Carnitas


4 lb Pork Butt Roast

1 Dried Costeño Chile

1 teaspoons Ground Cumin 

2 teaspoons Garlic Powder

2 teaspoons Dried Onion Flakes

2 teaspoons Salt

1 teaspoon Smoked Paprika

Grind chile and all the spices together in spice/coffee grinder or blender.

Rub spice mixture all over pork roast.

Skewer roast on rotisserie spit and tie meat with butcher twine.

Roast pork for 2 hours with the roast setting.

Remove pork from rotisserie and using forks shred the carnitas.