Ingredients:
Any size pork butt roast (around 3 to 4lb)
1 tbsp of salt
1 tbsp if garlic powder
1 tbsp of onion powder
2 tsp of black crushed pepper
1 tbsp of cumin powder

Preparation:
Okay, so this is the way I make it but you are welcome to do as you wish. You could use in Instant Pot and then transfer to broiler oven.
In a small bowl add spices together,  rub spices well on roast, I use about 1/2 to 1 cup of water poured on bottom of roast.

I used a crock pot on high and cook for several hrs (10 or 12 hrs depending on the size of the pork roast). I then transfer the meat to a convention oven pot and set on broil so it will crisp up, being careful to fork a few big pieces. You want the fattiest side on top to get an awesome crunch of the carnitas (chicharrón).

Recipe by itself can be use on deep S by adding steamed buttered brocolli or green bean fries, and or a side leafy greens with Magaly’s spicy deep S dressing.

This recipe is so versatile for any S meals. Enjoy it!

Magaly