Authentic Carnitas

• 1 whole Pork Butt, 4-5 Pounds
• 2 Tablespoons Kosher Salt
• 1/2 cups Vegetable Oil
• 1 cup Chicken Stock
• 4 whole Garlic Cloves, Sliced
• 2 whole Bay Leaves
• 1 Tablespoon Chili Powder
• 1 Tablespoon Ground Cumin
• 1 teaspoon Dried Oregano
• 2 Tablespoons Lard
• Serving Options: Corn Tortillas, Chopped Cilantro, Onions, Salsa, Etc

1. Preheat oven to 350 degrees F.
2. Cut the pork into 4 6 inch chunks and rub with kosher salt.
3. In a Dutch oven or large heavy pan, heat oil over high heat.
4. Brown the pork on all sides.
5. If you cannot fit the meat in a single layer all at once, brown in batches.
6. Approximately 5 minutes on each side.
7. Set meat aside on a paper towel lined plate to drain excess grease.
8. Next, add the chicken stock, garlic cloves, bay leaves, chili powder, ground cumin and oregano to the hot pan.
9. Scrape the bottom of the pan to release the particles on the bottom and simmer for a few minutes.
10. Add the lard and cook down.
11. Return the meat to the pan and cover with water until meat is covered about 2/3 of the way up.
12. Place pan/pot in the oven and cook for 3 1/2 hours.
13. Remove from oven and let cool.
14. When cooled enough to touch, break up meat into chunks.
15. Place back in the oven to brown and crisp the broken up pieces of meat to your likeness.
16. About 10 minutes.
17. Serve with fresh corn tortillas.
18. Top with chopped cilantro, onions, and your favorite salsa.

kosher salt, vegetable oil, chicken, garlic, bay leaves, chili powder, ground cumin, oregano, lard, corn tortillas

Taken from tastykitchen.com/recipes/main-courses/authentic-carnitas/ (may not work)