Carnitas

I cube/cut up the Boston butt, place it in a 5 - 6 qt heavy stock pot, and cover it by 1/2"+ with a 50/50 mix of beef and veggie broth (I have a lot of homemade broth in my freezer as I am sure you do!), season with 3 minced cloves of garlic, pinch of salt, crushed black pepper, couple of bay leaves, and the juice of one lime, medium sized. I do about 2 - 2 1/2 #'s at a time. I bring it to a slow boil, and then let it cook, partially covered, over medium heat until all liquid is gone, and the pork begins to fry in it's own fat (the tip I picked up from Bayless) remove the cover, and brown the meat. This takes quite a long time. I just leave it on the stove and check it from time to time

Oh - I don't trim the fat from the butt, either. It makes its own lard.

This has consistently produced melt in your mouth carnitas, that have crunchy spots with that great pork flavor.

This is also great in chili verde.

Source of recipe: Wolvie (based on a Rick Bayless recipe)