Carnitas

1 3-4 lb. boneless pork shoulder roast
1 medium onion, diced
4 cloves garlic, diced
Juice of 1 orange
Juice of 1 lime
1/4 cup packed brown sugar
1 1/2 tsp. chili powder
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 cup water

Cut roast into approximately 2" chunks and trim fat. Heat oil in a dutch oven over medium heat. Add onion and garlic to oil and stir quickly so garlic does not burn. Cook for 1-2 minutes until onion begins to soften. Add pork chunks to the pot and cook until meat is browned on all sides, 2-3 minutes per side. Add remaining ingredients, cover, and cook for about 3 hours, until meat is fork tender and fruit has fallen apart. Shred the meat in the pot with two forks - this should be very easy. If it isn't falling apart easily, you haven't cooked it long enough. Once the meat is shredded, remove the lid and cook for another 15-20 minutes, until the liquid has cooked away.

Serve in tortillas. This meat is very versatile and can be used for tacos, burritos, nachos, tortas, or fajitas...pretty much any mexican type of food. The pan drippings will make a good sauce, or you can use a chili verde sauce which is a traditional sauce with carnitas. I like to serve it in crunchy taco shells with shredded pepper-jack cheese and tapatio. The boys here tell me I make "the best damn tacos", so I think I'm doing good on this one!