The BEST Pork Carnitas

Combine all brine ingredients in a blender and blend until smooth. Heat the oil in a pan over medium heat. Remove from heat and then add the blender sauce, stirring carefully so it doesn't hop and splatter.

Spread over the pork and place a lid on then stick it in the fridge for 8 hours or overnight.

Heat the oven to 225 degrees F.

Remove the pork from the brine and pat dry with paper towels, reserving the brine liquid.

Mix the rub together and rub all over the pork.

Mix together the liquids from the "cooking section" and pour in the bottom of the roasting pan.

Add the pork, then pour the brine liquid over the top again.

Cook for 12-14 hours or until internal temperature reaches 200 degrees F.

Remove the meat and let rest for up 2 hours.

Shred the meat and place the liquids in a fat separator.

Heat some oil in a pan over medium high heat.

Add the shredded pork in small amounts and toss as it begins to crisp. Remove to a pan and repeat until all batches are done.

Toss with a little of the juices from the fat separator and serve!