Carnitas is Mexican slow-cooked pork. It's so easy to make, especially since there are only 2 ingredients!

I recommend seasoning the pork with salt 24-48 hours in advance, which allows the salt to penetrate the meat, making the carnitas taste even "porkier". Of course, you can make this right away if you don't want to wait a day or two for the pork to cure, but I think it's worth the wait.

4 lbs pork shoulder, cut into 1.5-inch pieces
kosher salt

1. Season pork on all sides with salt. Transfer pork to a gallon plastic bag and refrigerate for 24-48 hours.

2. In Brava Chef's Pan, combine pork and 2.5 cups water. Slide Chef's Pan, uncovered, into top shelf and follow instructions.

3. When your food is done, cool carnitas in it's juices for an hour or two. Transfer carnitas to storage containers. Cover with fat and juices, if desired. Refrigerate up to 5 days.

NOTE: you will want to crisp the pork before adding to tacos!