These carnitas are based on a recipe by Michele Anna Jordan that I’ve been using for years. Because the pork is braised in its own juice, these carnitas are much lighter than the traditional version which is cooked in ample fat. Serve with guacamole, lime wedges, salsa and a basket of hot tortillas.

2 tablespoons kosher salt
1 tablespoon ground ancho chile powder
2 teaspoons ground cumin
2 teaspoons ground chipotle powder
1 teaspoon ground cinnamon
3–4 pound boneless pork shoulder roast

Preheat oven to 275 degrees F. Mix together salt and spices in a small bowl. Take pork out of its netting and rub the spice mixture all over, getting it into the nooks and crannies.

Place pork in a Dutch oven, cover and bake in the oven for 3–1/2 to 4 hours, until pork falls apart with the touch of a fork.

That’s it. The easiest recipe you can imagine. Shred the meat and serve it on a platter along with the suggested accompaniments, or freeze until later.

Serves 12

Note: If you’d like to crisp up either medium-sized chunks or fully shredded meat, saute it in a bit of the pork fat or canola oil.