Carnitas

Traditionally, carnitas are made a lot differently than this, but I love how this turned out......I used a really big pork shoulder (pork butt), but you can use any size you like...just don't leave it on the grill as long....it should shred easily when fully cooked.....

Carnitas

7 lb pork shoulder/butt (I use bone-in because it adds more flavor to the meat)

1/2 onion, sliced

4 jalapenos, with core and seeds taken out

6 cloves of garlic

1/4 cup salt

1 tbsp pepper

Rub pork with salt and pepper...both sides......

On a piece of heavy duty foil, lay half the onion, garlic and jalapenos....then put the pork on top....add the remaining onions, garlic and jalapenos. Wrap tightly in the foil...I actually used two pieces of foil to ensure that the juices stayed inside.

I turned on the right and left burners of my gas grill and put the pork in the middle on indirect heat. The temperature in the bbq was between 350 and 375 degrees for 4 hours. I've always made these on the grill, but I'm sure you could use your oven if you wanted to.
I took the pork out and placed it directly on the grill to finish it off before I shredded it.

I also shredded the jalapeno and onion into the meat....sooo good!
Before you serve, put 1 tbsp salt into a cup of hot water...let it dissolve and sprinkle on top of the shredded meat....just be sure to taste it as you sprinkle so you don't add too much salt.
Serve with corn tortillas, lime, cilantro, onions, avocados...and whatever other toppings you'd like....

This picture really doesn't do this dish justice.  You have to try it to believe how yummy it is!