Carnitas - the final version

INGREDIENTS
4–5 lbs. pork shoulder - do not trim off the extra fat, it will render and is part of the cooking
5 cloves garlic
Add an onion or two big chucks meh semi-optional

1 TABLEspoon salt
1 TABLEspoon chili powder (double or triple for spicy)

1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon cayenne pepper

1/2 teaspoon White pepper
1/2 teaspoon cumin

* these add amazing accents to the flavor, too much will ruin it
1/4 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon coriander

(optional) - Dry rub the meat with spicies
(optional) - Brown in hot oil.
(optional) - Lightly Saute garlic and onions.
Look, this is going to slow cook for HOURS and HOURS, none of the above steps are really needed.

Cook in 1-2 cups sunflower oil. You only need to fill about halfway, the rendered pork fat and
Slow cook on high - 8 hours
(optional) - Turn Every hour or so. Not needed, but ....

It is DONE when the meat falls off the bones
Remove from the pot, shread with big forks, or slice like pork chops.

Save some of the fat for PART TWO - THE FRYING
Heat the spicy fat in a pan.
Sear the shreded pork to create crispy bits of the gods.
Great with eggs for breakfast, or tacos, or toss on spreaded lettuce to stick with the keto theme,
or, like me, added quac/avocado and salsa verde and eat out of the bowl with a spoon.