Pork Carnitas

Noel

~6lb pork shoulder

2 bell peppers sliced

2 medium onions sliced

4 to 6 jalapenos whole

4 to 6 serranos whole

~4 cups chicken stock

subheading: Spice mix:

Equal parts Salt, cumin, chili powder (should be about ¼ cup each). ⅛ cup ground black pepper.

1) Preheat oven to 350

2) Rub spice mix all over the pork

3) place all onions and peppers in a dutch oven and pour in chicken stock until at or near covering the veggies then place shoulder in pot on top of veggies

4) cook until shoulder is cooked through but not tender (~1.75 hrs)

5) take dutch oven out of oven and slice shoulder in 1in x 1in pieces

6) put dutch oven on stove and bring veggies to strong simmer. add back pork and simmer until pork is tender as hell (1.5 to 2.0 hrs)

7) separate hot peppers, destem and blend to make "fire sauce"

8) serve on tortillas and shove in mouth as fast as possible

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