Sunday Dinner: Carnitas

This is one of my favorite meals that Rick makes. The basic idea is that you throw some garlic, dried chilies, salt, pepper & cumin on top of a Boston butt roast (pork shoulder, picnic?) and cook on about 325 for 5 hours, turning it over about halfway through. Then you shred and serve with warm corn tortillas and fresh pico de gallo. Rick had this meal ready for me when I flew to Guam one Christmas Eve, the night before he proposed. He doesn't remember. HA!
In looking at recipes, it seems that most people cut the roast up first. That would give you more of the delicious crispy bits but might not be as moist. Here is a recipe from a David Lebovitz who's opinion I trust whole-heartedly. If you live in a region where Summer is a time to leave the house (whereas Texas is a place that you hide indoors) then you should definitely make this in the Fall. A lazy football Sunday with Carnitas is perfection!