Recipe Courtesy: Cathy Speronis

One 4.5 lb boneless pork picnic roast
4 slices bacon
1 medium onion, coarsely chopped
3 cloves garlic, peeled & crushed
1 1/2 tsp. Kosher salt
2 tsp. roasted ground cumin
1 tsp. oregano
Juice of 1 lime
Juice of 1 lemon
1 3/4 cups water

Adjust oven rack to lower third and preheat oven to 300°.

Trim off some of the excess fat from the roast and cut into large 2” cubes.

In a medium Dutch oven or a 6-qt. oven safe stockpot over medium-high heat, brown the bacon rendering the fat. When the bacon has browned, add the onion and garlic cloves and cook to sweat for 3 minutes over medium-low heat.

Add the pork and the remaining ingredients to the pot. Bring to a simmer over medium-high heat. Remove from heat, cover and place in oven.

Cook stirring every 1/2 hour until pork shreds easily with a fork, about 3 hours.

Remove the pork from the stockpot and set aside. Strain the remaining liquid removing solids and fat. Set aside.

When pork has cooled, shred with forks removing excess fat. Place the shredded pork into the emptied pot and add some of the strained broth to moisten. Place over low heat and heat through.

Serve the carnitas with tortillas, rice, black beans, salsa and sour cream.

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