Carnitas

most tender pork ive ever had was a friend's carnitas who soaked them in sprite. not as authentic, but the carbonation works as a meat tenderizer

Thanks for the suggestions, I'm looking forward to it. This is going to be the test run, so it's good to hear different takes.

not sure if this is really 'carnitas', but that is what i call it. it is basically braised pork shoulder, then roasted.

4-5 pounds pork butt
salt, fresh cracked pepper, cumin, allspice, ground cloves

1 large onion coarse chop
5 cloves garlic coarse chop
1 tablespoon tomato paste

3 cups chicken stock/broth
1 cup orange juice
juice of 1 lime
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon dried mexican oregano
2 tsp cumin
1 tsp allspice
1 tsp ground cloves
1 tsp cayenne pepper

Season pork with salt, pepper
Sear pork in vegetable oil over med-high heat
Remove and set aside

Sauté onion in veg oil until soft, then add garlic.
Add tomato paste and continue to cook until dark color achieved

Mix remaining wet and dry ingredients

Place pork in dutch oven or cast iron pot. Cover with onions and garlic. Pour on broth mixture.
Cook at 300 degrees approx 4 hrs.

Remove pork and place in roasting pan. Shred pork with two forks. Just Cover shredded pork with remaining juices. Place roasting pan in 400 degree oven (I used big green egg with indirect heat). Roast pork just until most of the juices are gone and top of pork is crispy. This usually takes about 30-45 minutes.

Serve over corn tortillas with chile verde sauce, shredded cheese, and fresh chopped cilantro.

This is one of my favorite recipes and is always very well received... Great flavor