This may not be an unusual recipe for those in the USA but for those of us in Europe or Australia it's right out there. It sounds downright delicious. Now I just have to find out what my favourite garnishes are. TB

Dutch oven carnitas

INGREDIENTS: 

• 2 tablespoons vegetable oil
• 4 pound picnic pork shoulder
• 1 tablespoon cumin
• 1 tablespoon  Mexican oregano
• 1 teaspoon chili powder
• 1/2 teaspoon chipotle powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 onion roughly chopped
• 4 cloves garlic roughly chopped
• 1/2 cup orange juice
• 2 tablespoons lime juice
• 2 bay leaves

METHOD:

1. Mix the cumin, chili powder, chipotle powder, Mexican oregano, salt and pepper in a small bowl.
2. Rub the meat all over with the spice rub.
3. Heat the oil in a Dutch oven then add the pork, searing it on all sides.
4. Add the orange juice, lime juice, onion, garlic, and bay leaf to the Dutch oven, pop the lid on it and turn it down to low. Cook for 2 hours.
5. Flip the meat over halfway through the cooking time.
6. Remove the pork from the cooking liquid and let stand until cool enough to handle.
7. Shred the meat with two forks, discarding any fat, sinewy bits, or the bone.
8. Put the meat into a skillet along with 1/4 cup of the cooking juice and turn the heat to medium-high, letting the meat crisp up on the bottom. Don't disturb it for 3-4 minutes, then check to see if the meat has started to caramelize.
9. Serve with all your favourite garnishes!