Easy Carnitas Recipe

I don't eat meat very often but when I do, carnitas is up there as one of my favorite things. I know there is an amazing traditional technique using a giant copper pot and lard. Nothing will beat the flavor of that. But I found this recipe to be quite easy and delicious. And it's a lot less greasy with just the right combination of flavors. It's my go-to recipe and I hope others enjoy it as well.

Ingredients

• 6-8 lbs pork shoulder 
• Rub
• 1.5 tsp ground cumin
• 1 tbsp oregano
• 2 tbsp kosher salt
• 2 tbsp brown or raw sugar
• 1 tbsp ground pepper
• 2 tbsp olive or canola oil
• 1 large onion
• 2 bay leaves 
• 2 cloves garlic or 1/2 tsp garlic powder
• 2 cups water or chicken stock
• 1/4 cup apple cider vinegar

Directions

• Season the pork shoulder on all sides liberally with dry rub. Ideally let rest in the fridge for an hour or even overnight.
• Heat a dutch oven or other oven-safe pot on the stove over medium heat with the oil.
• Brown the pork shoulder on all sides (~3min/side). Remove. 
• Add onions to the pot and cook stirring frequently until the onions soften. Add the bay leaves and garlic towards the end and cook with the onions until aromatic. 
• Add back the pork. Add water or chicken stock (enough to come up ~1” from bottom of pan). Bring the liquid to a boil and immediately move to a 300 degree oven, covering with the pot lid slighly off centered or with foil. You want some evaporation of the liquid to happen while it cooks. 
• About 3 hours and it should be tender (also try reducing heat and cooking longer for even more tender meat – e.g. 250 for 4 hrs).