Carnitas

Pork Shoulder 1000 g

Ghost Pepper 0.5 g

Jalapeno 13 g

Celery 14 g

Garlic 5 g

Onion 50 g

Lime 0.25 ea

Orange 0.25 ea

Cumin 3.5 g

Oregano 1.5 g

Salt to taste

B. Pepper to taste

Chicken Stock 0.25 qt

Slice pork shoulder into 3 in chunks

season with salt, sear in hot oil until golden brown

place in hotel pan with all peppers, veggies, citrus, and spices

add chicken stock, bring to simmer on stove

cover tightly with plastic wrap and foil

roast in oven at 400 until tender

remove meat and shred

strain stock, remove citrus rind, puree veggies

add stock until good sauce consistency

add sauce to meat, season, chill