Overnight Carnitas

-Ingredients for braise-

5 lbs boneless pork butt or shoulder

1 cup chicken stock

4 tbsp worcestershire sauce

2 tbsp apple cider vinegar

4 cloves garlic

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-Ingredients for rub-

¼  cup brown sugar

2 tbsp cumin

2 tbsp paprika

2 tbsp garlic powder

1 tbsp kosher salt

1 tbsp coriander

1 tbsp dried onion flakes

2 tsp cracked black pepper

2 tsp chipotle powder (sub cayenne)

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-Method-

Preheat oven to 250 F.

Combine the dry rub ingredients in a small mixing bowl, whisking or folding together to thoroughly integrate. Slice garlic cloves in half longways and set aside.

Place pork on a cutting board and trim off excess fat. Take a paring knife and poke 8 1-2” deep holes all around the pork butt, cramming a sliver of garlic in each hole. Move pork to a med-large platter and sprinkle a quarter of the dry rub over top, gentle rubbing it into the meat. Repeat, flipping the meat onto each side until all of the rub is used and the butt is thoroughly covered, including any crevices.

Heat a large, oven-safe, lidded dutch oven (cast iron or ceramic is best) on med-high heat on the stove adding a strong drizzle of olive oil. Once the oil is hot, drop in the pork, searing on each side until golden brown with bits of char (the sugar will burn fast, so pay close attention). Sear about 1-2 minutes on each side.

Turn off the heat and add vinegar and worcestershire to deglaze, swirling the pot around to unlock the charred bits of rub. Add chicken stock and cover.

Place in the middle of the oven with the lid on for 10 to 12 hours. Once braised, pull pork apart with 2 forks or with tongs, and allow to soak in the braising liquid until served.

It can be served in tortillas (along with queso fresco, lime, and cilantro), with rice and grilled pineapple, or on a sandwich with smoked cheddar and pickles. Be creative and let me know what you do with it! Enjoy.