Slow Roasted Pork Carnitas

As you may already know, one of my favorite things to do is sleep in on Saturday mornings, (which usually means sleeping till about 7 ish, then watching cooking shows for about another 1 1/2 hours or until my stomach is growling so loud that I wake everyone else up. Last Saturday, I was watching Rick Bayless- Mexico-One Plate at a Time, and he made this dish. I did pretty much what he did, except I added a few more spices, all he used was salt. This was some of the best pork we had eaten in a long time!! It was easy to do too, most of the cooking was done in the oven while I was at church! We ate ours as tacos with pineapple salsa... and I made the leftover into enchiladas, but would also be good served by itself with refried beans and mexican rice with warm flour tortillas on the side along with salsa and guacamole!!  YUMMMMM!

Slow Roasted Pork Carnitas

 3-4 pounds Pork roast, (I did 2 smaller blade roasts, one boneless, about 2-3 inches thick)
Salt
Black Pepper
Onion powder
Garlic powder
Red Chili pepper
Chipotle powder
Ground Cumin
1/3 cup chicken broth (or water if you don't have any on hand)

Heat overn to 300 degrees. Lay your roast in a large roasting or baking pan. Sprinkle liberally on both side with all of the seasonings. Pour the 1/3 cup chicken broth or water around the meat. Cover tightly with foil and bake for about 3 hours.
After about 3 hours baking, roast should be done and kind of falling apart, but there are a lot of juices. Raise the oven temperature to 450 degrees. Uncover the meat and continue to cook until the liquid has mostly reduced and only the rendered fat remains, this takes about 30 minutes. Now continue to roast, carefully turning the meat every 8 to 10 minutes until the meat is good and brown. (mine fell apart but that's okay you want it kind of shredded). Do this for about another 20 to 25 minutes. Remove from oven and break apart. Taste to see if you need more salt or pepper or any other seasonings to suit your taste. Serve with warm tortillas, or fill taco shells, whatever you desire!
Enjoy!