Braised Pork Carnitas

Step 1

Fire up your Pit Boss Platinum Series KC Combo and preheat to 300°F. If using a gas or charcoal grill, set it up for medium-low heat.

Step 2

Season cubed pork shoulder with Pit Boss Pulled Pork Rub, then transfer to a cast iron Dutch oven, and add chicken stock. Transfer to center of grill with sear slide open. Bring mixture to a boil, then cover and close the sear slide. Simmer pork for 2 ½ hours, until tender.

Step 3

Remove the lid and open the sear slide. Bring to boil and reduce liquid by half, about 15 minutes. Remove from grill and set aside.

Step 4

Heat 1 tablespoon of bacon fat in the skillet, then use a slotted spoon to transfer the pork to the skillet. Fry pork in fat, stirring occasionally, for 8 to 10 minutes, until pork crisps up. Remove from grill.

Step 5

Serve pork carnitas warm in fresh corn tortillas, with cilantro, red onion, jalapeño, queso fresco, and fresh lime.

Step 6

ENJOY!