Thank you Felix and Lisa.
Second time cooking them was perfect!
So easy! It’s a Rick Bayless recipe but make sure your butcher cuts the roast into two slabs… not three or you’ll have harder than jerky carnitas:
Simple Easy Pork Carnitas Bayless
Servings: 6 Makes 1 3/4 to 2 pounds finished carnitas
4 pound bone-in pork shoulder roast cut into 2 inch slabs
Heat the oven to 375 degrees. Cut each slab of pork in half and lay the pieces in a baking dish (they should fit into a 13 x 9-inch baking dish without being crowded). Liberally sprinkle with salt (about 1 teaspoon) on all sides. Pour 1/3 cup water around the meat, cover tightly with foil, and bake for 1 hour.
Raise the oven temperature to 450 degrees. Uncover the meat and cook until the liquid has completely reduced and only the rendered fat remains, about 30 minutes. Now, roast, carefully turning the meat every 7 or 8 minutes, until lightly browned, about 20 minutes longer. Break the meat into large pieces and serve on a warm platter, sprinkled with salt.
It’s what you serve it with that takes it over the top. I’ve been dining on tacos!