Start with a nice pork shoulder.

I like a little orange in mine.

I also add dried chipotles.

A stick of cinnamon adds nice flavor.

Sea salt and fresh ground pepper.

I add a little corn oil to keep the meat moist and toss everything into my Le Creuset.

I set the oven to 225 F.

Into the oven it goes. I take it out in 5-6 hours.

Turning the shoulder. The fat is rendering and pooling in the bottom. When I pull the meat out, I throw everything else away.

When the bone falls out, the carnitas are close to being done.