3 lbs boneless pork shoulder butt (aka Boston Butt)
½ cup orange juice
juice from 3 small limes
4 garlic cloves minced or smashed
2 tsp Kosher salt
1 tsp ground cumin
½ tsp chili powder
2 tbls canola or vegetable oil
Instructions
Take the pork shoulder butt and cut it into 2 inch chunks. In a large Dutch oven or cast iron pot, preheat the oil and add the pork chunks, salt, cumin and chili powder. Brown the meat for a few minutes over medium high heat.
Next, add the orange/lime juice, the garlic, and just enough water to cover the meat. Bring to a boil, uncovered.
Once the meat has begun to boil, reduce the heat and let the pork simmer uncovered for 2 hours, stirring occasionally.
At the end of the 2 hours, turn the heat up to medium high to reduce the liquid down to rendered pork fat. This should take approximately 30-45 minutes.
Recipe by Big Ken's BBQ at http://bigkensbbq.com/recipes/pork/pork-carnitas/