Twisted Carnitas

Preheat oven to 375ºF.

Combine seasoned salt, cumin, coriander, Mexican oregano, thyme, white pepper, ground black peppercorns; stir to mix together. Place pork into the Dutch oven and press the spice mixture onto the pork shoulder evenly. Place diced garlic on top of the mixture on the pork. Place the limes, chile, onion, and bay leaves into the Dutch oven surrounding the pork. Add the water and chicken powder to the Dutch oven surrounding the pork and cover the pot.

Place into the oven for 3-1/2 hours, checking every hour and turning the pork. During the last hour of cooking, remove the pork and cut the pork into 4 large chunks. Place back into the oven for the last hour.

Once done, remove the pork from the pot and place onto a baking sheet. Shred pork with forks, pour 1/4 cup of juices over pork on the baking sheet. Place back into the oven for 20 minutes or unti crisp. Remove from the oven and place onto a dish and serve.

Notes: Your pork should be nice and crisp. If you would like it more or less crispy, you may adjust the cooking time. You may freeze the leftover stock for a later use or discard it.