Start by selecting your pork shoulder or butt. Look for a cut that has a good amount of marbling. This fat will render during cooking, keeping the meat tender and juicy. Trim off any excessive fat, but don’t get too eager! A little fat goes a long way in flavor.

In a small bowl, combine the black pepper, sea salt, thyme, crushed juniper berries, smoked paprika, and garlic powder. This will be the dry rub for your pork. You want every inch of that meat coated in flavor.

Rub the spice mixture all over the pork shoulder. Don’t rush. Massage it in well. Turn the meat over and make sure it’s evenly coated.

In a large pot or Dutch oven, heat the canola oil over medium-high heat. Once hot, add the pork shoulder. Sear it for about 4 to 5 minutes per side, until you see a nice golden crust forming on the meat. This step locks in juices and adds depth of flavor.

Once seared, remove the pork temporarily from the pot. Pour in the low-sodium chicken stock and scrape the bottom to deglaze the pot. This will lift all those flavorful bits. Return the pork to the pot and add the bay leaves.

Cover the pot and reduce the heat to low. You want to let it simmer gently. If you’re short on time, you can use a slow cooker on low for 8 hours or high for 4 hours. Alternatively, you can cook it in an oven preheated to 300°F (150°C) for 3 to 4 hours.

When the pork is fork-tender and falls apart easily, take it out of the pot. Let it cool slightly, then shred the meat using two forks.

For that extra oomph, spread the shredded meat on a baking sheet and put it under the broiler for 5-7 minutes. This will give you those delightful crispy edges.

You can serve your carnitas with tortillas, on rice, or in a salad. The possibilities are endless!