Pork Carnitas

Rub pork butt down with salt, pepper. Transfer the pork butt to a cold pan. Begin heating it at medium to allow fat cap to render, 5-6 minutes. Flip butt over and sear other side until lightly browned.

Remove from heat and rub pork with cumin, oregeno, adobo pepper and garlic.

Put pork into a smoker and cook until meat reaches an internal temperature of 205 degrees. 4-6 hours depending on the size of the pork butt.

Shred the pork as it falls apart. Serve with avocado, cilantro, lime, queso fresco and chopped onion.

Here's a simple recipe for chef Dean's tortillas.