Crispy Carnitas

I make no claim to authenticity, but these are very good. My husband is from Colombia, but there are many Latin American or Caribbean dishes that he is unfamiliar with. This is one of them. This gringa likes expanding our horizons. These are great as a snack or in tacos or nachos.

• Ready In: 2 hrs 15 mins
• Serves: 2-3

Ingredients

• 1  lb boneless pork, preferable shoulder
• 1⁄3 teaspoon kosher salt
• 1⁄3 teaspoon chili powder
• 1⁄3 teaspoon ground cumin
• 1⁄3 teaspoon garlic powder
• 1  tablespoon dried oregano
• 1⁄4 teaspoon cayenne pepper
• 1  tablespoon  lard or 1  tablespoon bacon grease or 1  tablespoon vegetable shortening
• 1⁄4 cup  goya bitter orange marinade (Mojo Criollo)
•  water

Directions

1. Cut pork into 2 inch cubes. and place in a large bowl or large plastic bag.
2. Combine salt, chili powder, cumin, garlic powder, oregano and cayenne; rub all over meat and set aside.
3. Preheat oven to 300 degrees F.
4. Heat grease in a large oven safe saucepan or Dutch oven.
5. Brown meat well on all sides, about 10 minutes.
6. Pour marinade into pan and stir with a wooden spoon to remove any brown bits from the bottom and coat the meat; add water to just about cover meat.
7. Bring pot to a boil, cover and place in oven.
8. Cook until tender, about 2 hours; remove from oven and set to broil.
9. Let cool slightly, then shred, with your hands, into bite size pieces; return to braising liquid.
10. Stir, then remove meat, in a single layer, to a shallow baking sheet.
11. Broil a couple of minutes on each side to crisp lightly and serve.