4lb boneless pork butt (the fattier the better!)
Salt and pepper
1/4 cup pure lard or duck fat (or even bacon grease)
1 cup water
1/2 orange, cut into quarters
1 lime, cut into quarters
1 tsp cumin
1 tsp oregano
1 chipotle pepper in adobo, chopped
2 cloves garlic, minced
Additional salt and pepper to taste
Preheat oven to 300F. Season pork butt all over with salt and pepper.
In a large dutch oven, melt lard or duck fat over medium heat. Once hot, add pork roast and brown well on all sides.
Add water to the bottom of the pan. Hand squeeze the juice of the orange sections and lime sections into the pan and add the rind as well. Add cumin, oregano, chipotle, and garlic. Bring to a simmer, then cover and transfer the pot to the oven.
Let cook 5 hours, until pork is tender and can easily be pierced with a fork. Remove from the liquids onto a foil lined cookie sheet and let stand until cook enough to shred with your hands (some bigger pieces are okay).
Spread pork out over cookie sheet and set under the broiler for 4 to 5 minutes, stirring occasionally to get pork pieces nice and crisp.
Meanwhile, remove orange and lime rinds from the liquids in the pot. Set over medium high heat and bring a boil. Cook until liquids are reduced by half. Add crispy pork back into the liquids and toss to combine. Season to taste with additional salt and pepper.
Serve over cauliflower rice and top with your favourite fixings like cheese, guacamole, and cilantro.
Serves 8 to 10*. For 8 servings, each serving has 1.97 g NET CARBS.
Read more at http://alldayidreamaboutfood.com/2016/01/paleo-low-carb-carnitas.html#ySQD0wJdLCEDevSj.99