This is only one of dozens of versions of preparing Carnitas, translated "little pieces". They are great as an appetizer or as a tortilla filling for part of a large Mexican meal. Serve them with warm flour tortillas and Chile de Arbol Salsa.
Heat Scale = Mild (If more heat is desired, add 1/4 to 1/2 teaspoon Cayenne Pepper to the seasonings.)
Recipe By: Chile Pepper Magazine and Me
Serves: 4

1 tablespoon New Mexico Red Chile Powder
1/4 teaspoon freshly ground Black Pepper
1 teaspoon ground Cumin
1 teaspoon kosher salt
Pinch dried Mexican oregano
3 cloves Garlic -- finely minced
2 teaspoons finely chopped fresh Cilantro
2 tablespoons olive oil
Juice of 1 lemon
1 pound boneless pork butt (shoulder) -- cut in 1/2" pieces

Combine chile powder, pepper, cumin, salt, oregano, garlic and cilantro in a non-reactive bowl. Stir in oil and lemon juice. Add pork and toss to coat well. Cover and let sit at room temperature at least 1 hour.

Preheat oven to 300 degrees; line a shallow baking pan with oil and spray foil with cooking spray. Place pork pieces on the pan in a single layer. Bake about 1-1/2 hours or until the meat is crisp and browned.

Copyright 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved