Citrus Carnitas

3-4 pounds pork shoulder, boneless or bone-in

1 rounded tablespoon ground cumin

1 tablespoon coarse (granulated) garlic powder

1/2 tablespoon salt

1 teaspoon ground coriander

1 teaspoon ground black pepper

1 teaspoon ground cayenne pepper

1/2 cup lime juice

1/2 cup lemon juice

water

With a sharp knife, cut the pork shoulder into a few large chunks. You don’t want

them bite-sized; I make mine about 3-4 inches across. Place the pork pieces in a large

zipper storage bag.

  

In a small bowl, combine the cumin, garlic powder, salt, coriander, black pepper,

and cayenne; mix with a fork. Add the spice blend to the bag, zip it closed, and shake

assertively until all the pieces are coated with the spices. Feel free to add hips to the

shaking action.

  

Place the pork in a large, deep pot. Pour the lime and lemon juice into the bottom

of the pot, then add water to just cover the meat.
  

Place the pot on high heat and bring the water to a rip-roaring boil. When it’s

rolling, reduce the heat to keep a steady, strong simmer with the pan uncovered.

The liquid should bubble a fair amount, but should not be a vigorous boil. While

it’s cooking, it will look like uninspired soup. Do not be discouraged! As the water

evaporates, the powerful acidic qualities of the citrus juice tenderizes the meat.

  

At about the 2-hour mark, check the pot. The water should be much lower and

maybe even almost gone. Things are about to get interesting! Allow all the water to

cook out of the pan and watch as the meat magically fries and caramelizes in the pork

fat and fruit juice. It is a thing of beauty – but now you need to pay attention so the

alluring exterior doesn’t burn.

  

Carefully turn the hunks of meat – without shredding them – to brown all sides,

then remove the hunks to a plate and let them rest for 5 minutes before eating.

 Recipe from "Well Fed: Paleo Recipes for People who love to eat"