Everyone loves Erynn's carnitas recipe. It has a ton of flavor and is great for party settings because people can pick and choose their meal as they fill their soft taco shell.
-Take a pork roast (either butt or shoulder) and trim excess fat
-Film a heavy bottom pot (cast iron / dutch oven) with olive oil and heat.
-Sprinkle roast with Black pepper then coat entire roast in cumin.
-Sear all sides of roast in the pan.
-Cover roast in Salsa Verde (I usually use 1/2 a jar of Herdez brand to start).
-Pour chicken stock/broth in to pan, enough to come half way up the side of the roast. Add 2 Bay leaves.
-Cover and let simmer, starting with about 90 minutes. After the 90 minutes is up, flip the roast over and cover the other side with the remaining salsa verde.
-Re-cover and continue to simmer. Cook until roast starts to fall apart. Total time will depend on the size of the roast.
-Once roast easily pulls apart, remove from pot and place on large rimmed tray to cool. Once meat is cool enough to handle, shred into bite size pieces/strips and place in oven safe dish.
-Meanwhile return original cooking pan and all juices to med-high heat and bring to boil. Boil till liquid is reduced by half.
-Heat oven to 425F.
-Once all meat had been shredded, take reduced cooking liquid and pour over shredded meat, enough to make the meat moist, don't worry if you add too much, this adds tons of flavor. You just don't want a soup.
-Place shredded meat and liquid in oven and watch for meat to crisp up a bit. Stir occasionally until the majority of the meat has some crispy spots to it.
-Finally ,serve with your favorite taco fixings!!!