Chazzy D’s Carnitas


3lb boneless (I used bone-in) pork shoulder or butt
1 cup of citric acid juice (I used lime) water
1 Tablespoon cumin
1 Tablespoon salt
1 Tablespoon garlic powder
1/2 Tablespoon pepper
1 teaspoon Cayenne Pepper  
1 Tablespoon ground chipotle pepper (I added it at the end since I thought it would go and it worked out)
Garnish – salsa, avocados

Mix all your spices together and rub the shoulder with them well in a dutch-oven-like pan. Pour any remaining spices left in the pan. Add water and citric acid juice (of your choice) to the pan until the water line is just covering the pork. Bring to a boil. Turn the heat down and let simmer for 2 hours. NOTE: Make sure your leave a crack in the lid so water can evaporate away. DON’T TOUCH THE MEAT DURING THIS TIME. The citric acid needs time to do its thing breaking down the muscle fibers so occupy your time. Put the heat up to medium high heat for another 30 minutes. During this time the liquid should complete its reduction and some of the meat will start frying creating some crispy/carmelized pieces. Stay close monitoring it making sure it doesn’t over cook. By this point the meat is so tender it cant help but fall apart, and thats okay. Its ready for eating after that time.