Pork Roast Carnitas

(this is Jessica's recipe; we love it dearly)

1 Tbsp. beef base
1 Tbsp. dried cilantro leaves
2 teaspoons brown sugar, packed
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano leaves
1 tsp. coarse or kosher salt
1/4 tsp. freshly ground pepper
1 4-lb. pork roast, trimmed
1/2 cup water
Juice of 1 fresh orange
Juice of 1 fresh lime
2 Tbsp. low sodium soy sauce

In a small bowl, combine the beef base, cilantro, brown sugar, garlic powder, onion powder, oregano, salt, and pepper. Set aside.

Brown pork roast on all sides in a large cooking pot over medium heat.

Reduce heat & evenly coat the roast on all sides with spice mixture.

Add the water, orange juice, lime juice, and soy sauce. Heat to boiling. Reduce heat, cover, and simmer over low heat for 3 1/2 to 4 hours or until roast is so tender it falls apart.

Discard any fat and pull roast apart with 2 forks, allowing meat to absorb any juices left in the pan. If needed, continue cooking until all juices have been reduced and absorbed into pulled meat (but DO NOT overcook; keep meat moist). Makes 16 servings.

Note from Amy: I usually cook it in a crock pot over low heat all day. I start it after breakfast & let it cook until about an hour before dinnertime before I pull it apart. Then I let it soak in the juices until ready to serve.

Serving Accompaniments & Toppings:

Fresh corn or flour tortillas, warmed
Fresh cilantro
Pico de Gallo
Lime wedges

Note from Amy: I love to serve this with Cowboy Salsa, also known as black bean salsa. They go very well together.