Carnitas
Ingredients
- 4 to 5 pounds (2-2,25kg) boneless pork shoulder (cut into 5-inch chunks, trimmed of excess fat)
- 1 tablespoon coarse sea salt
- 2 tablespoons vegetable oil
- water
- 1 cinnamon stick
- 1 teaspoon chile powder
- 1 teaspoon ancho chile powder
- 2 bay leaves
- 1/4 teaspoon ground cumin
- 3 cloves garlic (peeled and thinly-sliced)
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