Pork Carnitas

4 pound boneless pork butt

1-1/2 tsp salt

3/4 tsp pepper

1 tsp ground cumin

1 onion, peeled and halved

2 bay leaves

1 tsp dried oregano

2 tbsp fresh lime juice

1 cup water

1 medium orange, juiced (keep the spent halves)

Put all ingredients in a crockpot set on low for at least eight hours.

Turn on the oven broiler. Use a slotted spoon to remove the meat from the crockpot and place it on a large foil-lined cookie sheet with sides. Remove and discard everything from the crockpot, except for the cooking liquid.

Place the liquid in a saucepan over high heat on the stove and boil until it thickens a little.

While the liquid is reducing, use two forks to pull the pork into roughly equal sized pieces that will fit in a taco. Spread out the pork on the foil lined pan in a single layer. Baste with the thickened sauce. Place the pan on the middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp.

Serve immediately in a tortilla with all your favorite toppings.

And you’re going to need some salsa to put on your carnitas tacos, so I’m reprinting one that mom had in her column a while back. It’s Charlotte Christian’s recipe and mom made some recently. It’s delicious.