Pulled Pork Carnitas

• active time: 1 hour
• total time: 3hrs 30 min

Ingredients

1 1/2 tbs salt

1 tsp black pepper

2 lbs pork butt, cut into 4-inch cubes

2 tbs cooking fat

1/2 medium onion, roughly chopped

3 cloves garlic, minced

1/2 tsp chili powder

1/4 tsp ground cinnamon

1/4 cup sliced green onions

Juice of 1/2 lime

Directions

Preheat oven to 350 F

1. Mix 1 tbsp of the salt and all of the pepper in a bowl. Use to season the pork butt evenly.

2. In a heavy pot or Dutch oven over medium heat, melt the cooking fat, swirling to coat the bottom of the pan. When the fat is hot, add the pork (be sure not to overcrowd) and brown all sides, 3 to 4 minutes per side. Remove the pork from the pot and set aside.

3. In the same pot, reduce the heat to medium-low, add the onion, and cook, stirring, until translucent, 4 to 5 minutes. Add the garlic and cook, stirring vigorously to prevent burning, until aromatic, about 1 minute. Add 1 cup of water, the chili powder, and cinnamon. Increase the heat to medium-high, return the pork to the pot, and bring to a boil.

4. Cover the pot with a lid or tightly wrapped foil. Transfer to the oven and bake for 2 1/2 hours, turning the meat after each hour. The pork should be fork-tender when done.

5. Transfer the pork to a bowl and shred with a fork or two, discarding any excess fat. Incorporate the cooking liquid from the pot, then add the green onions and lime juice. Season with the remaining 1/2 tbs salt.

Notes

Notes for mom's version:

Use 1/2 the salt required in the recipe, and put all the salt in at the beginning, don't salt at the end.

Use Coconut oil for the cooking fat.

Disregard the green onion and lime juice.