Pulled pork carnitas

Rob Tisinai

1 tablespoon salt

1 teaspoon black pepper

2 pounds pork butt, cut into 4-inch cubes

2 tablespoons cooking fat

½ medium onion, roughly chopped

3 cloves garlic, minced

½ teaspoon chili powder

¼ teaspoon ground cinnamon

¼ cup sliced (½-inch pieces) green onions

Juice of ½ lime

PREHEAT the oven to 350°F.

MIX 1 tablespoon salt and 1 teaspoon pepper in a bowl. Use to season the pork butt evenly.

IN a heavy pot or Dutch oven over medium heat, melt the cooking fat, swirling to coat the bottom of the pan. When the fat is hot, add the pork (be sure not to overcrowd) and brown all sides, 3 to 4 minutes per side. Remove the pork from the pot and set aside.

IN the same pot, reduce the heat to medium-low, add the onion, and cook, stirring, until translucent, 4 to 5 minutes.

Add the garlic and cook, stirring vigorously to prevent burning, until aromatic, about 1 minute.

Add 1 cup of water, the chili powder, and cinnamon. Increase the heat to medium high, return the

pork to the pot, and bring to a boil.

Transfer to slow cooker and cook on low 8 to 10 hours.

TRANSFER the pork to a bowl and shred with a fork or two, discarding any excess fat. Incorporate the cooking liquid from the pot, then add the green onions and lime juice.

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