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Pork Carnitas

Created by foxysnana on January 8, 2012

3 to 4 pounds pork butt or shoulder ( I have used tenderloin. keep in mind this is a long slow cooking, you need a substantial cut for this)
4 to 5 cloves garlic, minced ( I have used more)
2 to 3 limes, juice and zest

Step 1: You will want a piece of pork with some marbling, but not really fatty (You can trim the excess fat if it is too much for you)
Step 2: Rub the meat on all sides with olive oil.
Step 3: Mix the lime zest, garlic, salt & pepper
Step 4: Cover the meat on all sides with the garlic mixture. I use more pepper than salt, and usually have a good coating of pepper on all sides. I have found that it may be easier to cut the pork in large chunks to help in seasoning it all really well.
Step 5: Squeeze the lime juice over all the meat (if meat is cut in large pieces feel free to mix with your hands to ensure good coverage)
Step 6: Wrap meat in aluminum foil, then roast in a 350 oven. At least 2 hours may take as much as 4. You want the meat to shred with a fork.
Step 7: Use as filling for tacos, burritos, enchiladas, etc I prefer some crispy pieces so I usually pull it apart then put back in the oven another 30 mins or so to get those crispy pieces in it.
Step 8: I keep this on the mild side, since not everyone here likes it super hot. I add hot sauce, salsa, hot peppers when I make my tacos, but the meat is still pretty mild for those who are spice intolerant