ROASTED PORK CARNITAS RECIPES

Steps:

• Start by making a rub out of the ancho chili, chipotle, smoked paprika, onion, garlic, cumin, pepper, and 1 1/2 tsp of salt. Mix the lemon, lime, and orange juices together.
• Place the pork in a large pan and pour the juices over the pork shoulder. Spread the rub on the shoulder, making sure to get as much as you can into all the nooks and crannies. Let the pork shoulder marinate for at least an hour.
• The ideal way to do this is to get everything ready a day ahead to the let the juices and spices infiltrate the shoulder.
• When you're ready to start cooking take the spit and insert in through the pork shoulder. Spit roasting works best when you skewer the meat lengthwise as close to the center as possible, to keep the weight balanced. It's very important to secure the meat using the large forks that come with your rotisserie.
• Roast the pork shoulder over low heat until it reaches an internal temperature of 165?. A 4 1/2 pound shoulder will usually takes around 2 to 2 1/2 hours.
• While the pork is cooking mince the onion and cilantro. Once they're minced combine them with the lime juice and set aside.
• When the pork shoulder has finished cooking take it off the spit, wrap it up in foil, and let it rest for 15 to 20 minutes. When it's finished resting take it out and chop it up into bite-sized pieces. Mix in the remaining 1/2 tsp of salt with chopped up pork.
• Serve with warm tortillas, the cilantro mixture, and crumbled cojita cheese.

Steps:

• Preheat your oven to 325 degrees
• Cut your pork shoulder into quarters and season with your spice rub (cumin, chili powder, salt, oregano, and pepper)
• In a dutch oven (or other large heavy bottomed pot) over medium high heat, add a bit of olive oil and sear your meat on all sides
• Once your meat has a good sear, add your chicken stock, onion, and garlic
• Put the lid on the pot, place it in the oven, and cook for 4 hours – or until the meat is easily shredded with a fork
• When your meat is done cooking, remove the 4 chunks from the cooking liquid
• With a slotted spoon, remove the onions and garlic from the cooking liquid and discard
• Using two forks, shred the meat and add it back into the pot with all the flavorful liquid. Stir the meat around until everything has been coated
• Using tongs or a slotted spoon, transfer the meat (letting excess liquid drip off the meat) onto a baking sheet
• Switch your oven to broil
• Let your meat broil for 5-10 minutes (may be more may be less depending on your broiler) or until the tops of the carnitas have become brown and crispy
• Squeeze lime juice over the broiled carnitas to taste and garnish with cilantro
• *Note: you can keep the braising liquid if you want, but I found it to be a bit salty.*