Carnitas

I spent some time looking a different recipes and ended up trying this one from Our Best Bites. I have made a few changes to match our tastes. I'm still working on a slaw recipe but will share what I did for this first attempt. I'll update once I feel like I have *the* slaw recipe.

For the Carnitas:
3 1/2 to 4 pounds boneless pork butt roast (aka pork shoulder)
2 cups water (enough to just cover the pork in the pot)
1 white or yellow onion, peeled and halved
5 cloves of garlic, smashed and peeled
2 limes (just the juice)
2 tablespoons red wine vinegar
1 teaspoon dry oregano
1 teaspoon ground cumin
2 bay leaves
1 orange, the juice and the rind
1 teaspoon salt
1 teaspoon pepper

1.  Place the oven rack in the lower middle position and preheat the oven to 300 degrees.

2.  Cut the pork into about 2 inch chunks. Place the pork in a heavy lidded pot like a Dutch oven. Add enough water to cover the pork. Add: Onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, salt, pepper, orange juice and orange rind. Stir to combine. Bring to a boil over medium heat, stirring occasionally.

3.  Cover the pot and transfer to the oven. Cook for 2 hours, or until the pork falls apart when poked with a fork. When the pork is fork-tender remove from the oven.

4.  While the pork is cooking, prepare a rimmed baking sheet by lining it with aluminum foil. You will transfer your pork to this for the final stage.

5.  Remove the orange rinds, onion, and bay leaves. Transfer your pork to the lined baking sheet with a slotted spoon and set aside to cool.

6.  Return the pot to the stovetop and bring the liquid to a boil over high heat. Boil for 8-15 (I went for about 20) until the liquid is thickened and a little more like a glaze. You want to reduce the liquid down to about 1 cup.

7.  Use your fingers to pull apart/shred the cooled pork pieces. You can remove any fat (although it does add nice flavor so I do recommend leaving some) or tough/chewy/veiny bits while you do this. Spread out in an even layer on the baking sheet and drizzle with the reduced liquid. Turn your oven broiler on high and broil the pork for 5-8 minutes or until the pork starts to brown and the edges become crispy. Remove the baking sheet from the oven and use a spatula to flip the pork. Return to the oven and broil for another 5-8 minutes. 4 minutes on each side was good for us.