Carnitas 3 Ways - cooking recipe

Ingredients

3 lbs boneless pork, picnic shoulder (for Carnitas)
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon instant minced garlic
1 teaspoon onion powder
1 teaspoon dried onion flakes
1 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/4 teaspoon ground cumin
1/2 teaspoon ground red pepper
GARNISH
chopped fresh cilantro
chopped white onion
shredded lettuce (I like romaine)

Preparation

Combine all seasoning in a bowl, mix well.
Pleace meat in separate bowl and sprinkle seasoning and rub generously over meat - using all seasoning.
Make Foil packet by laying out 2 long sheets of Heavy Duty Aluminium foil and make a cross.
place meat on foil. Bring up sides of foil and fold making a packet.
refrigerate for 6 hours (I marinade overnight, this gives it time to meld).
SLOW COOKED: After marinating, place in a crockpot, cook 4 hours - the meat becomes very tender. Then transfer to a plate -- over Med-High Grill for 5 minutes to get a nice grill mark and crisp. Shred and eat in Tacos with Beans and Rice **** Our Favorite way to eat them*****.
Or add 1 cup of water to the crockpot -- this makes the meat very tender and can be shredded for Burritos or tacos. (My Burrito Filling Recipe).
GRILLING:
Preheat Grill- to 325 Place meat foil packet on grill and cover on indirect heat. Cook for 30 minutes then turn packet over and cook additional 30 minutes -- once more turn 30 minutes.
Open foil packet carefully, With a fork remove from foil and place on the heat for 10 minutes and grill until grilled lines appear on outside.
Serve in warm corn tortillas or with rice and beans. Or by itself.
OVEN:
Preheat oven 325'.
arrange meat in 9x13x2 baking pan into single layers.
Cover pan tightly with foil.
Bake for 1 1/2 to 2 hours until very tender.
Remove foil from pan and bake additional 15-20 minutes until meat is crisp on the outside.