Carnitas with Ocean Song Farm pork!

Carnitas:
pre-heat oven to 350 degrees
Sear a nice big slab of "pork butt roast" in a well seasoned cast iron skillet,
Sear on one side for about 10 minutes until the color turns a nice light brown color
season with Goya adobo, or Goya sazon, cumin,smoked paprika, chili-powder, salt pepper and some of your own favorites (for pulled pork- add a little brown sugar)
Flip this big ole hunk of pork                                                                               

 Season some more cook 10 more minutes
Transfer to waiting covered dish, with 2 inches water, garlic cloves and any other yummy savory seasonings you think will be delicious
Bake two to three hours until tender to a fork- when you can literally peel it back from the pork butt roast, it is ready to be served.

In the meantime:

Shred some cheese, I like cheddar for this dish.

Take red cabbage and slice it thinly like a slaw and generously juice a lime over it and set aside with a little sprinkle of salt for when you assemble this delicious meal

Salsa Fresca:

Dice up a tomato for each guest, chop fresh cilantro, toss with tomatoes, juice another lime, add to this mixture toss again, chop a green onion finely and then add this all together, and add a little tiny pinch of salt. Take another well seasoned cast iron skillet, heat to a high temperature, put a corn tortilla on the skillet, watch for a bubble to form from the heat, flip it over, and then cook to the same degree. Set aside make three tortillas per person.

Take a warm tortilla, fill with shredded carnitas, add salsa fresca, shredded cheese, and red cabbage. Serve with Arroz con Frijoles. YUM YUM YUM........