Oven Carnitas

When you have the time, you can't go wrong with slow roasted oven carnitas. This dish has the most amazing flavor and is so easy to make. It's always a treat when I throw this in the oven for the family. Serve with onion, cilantro, avocado, cotija cheese and lime.

Ingredients

• 4- 5 lb Pork Butt or Shoulder

• 1 clove garlic, crushed

• 3 tablespoons lime juice

• 1 orange, zest only

• 2 tablespoons fresh squeezed orange juice

• 1 tablespoon ancho chili powder

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

Directions

1. Place the pork in a large oven proof roasting pan and simply season with salt and pepper

2. Preheat the oven to 425F and when it is ready add the pork on the middle shelf, do not cover it.

3. After 40 minutes turn it down to 325F. Cooking time is going to vary depending on the size of your cut of meat. I would expect it to take between 5 - 7 hours to cook so that the pork is 'pullable' and the bone comes out without any resistance.

4. While the pork is cooking mix together the marinade ingredients and set aside.

5. When the pork is cooked pull it apart in chunks with a couple of forks and remove the extra fatty bits and any bones. Place meat in a bowl.

6. Add the marinade to the meat and mix well, then spread it out onto a large oven proof pan.

7. Turn on the broiler and put the pan underneath it but not so close that it will burn, watch it for 5 - 7 minutes until it's crisped a little on top. Don't over do it!