Home-style oven pork carnitas

Have the butcher cut a bone-in pork shoulder roast into about two-inch slabs; lay them in a 9x13 baking dish.

Sprinkle about a teaspoon of salt over the top and add about a third of a cup of water to barely coat the bottom.

Cover with foil and bake at 375 for about an hour, until the pork is tender but still sitting in juice.

Uncover, raise the oven to 450 and bake about half an hour, until the liquid has evaporated and the pork starts to brown in its own rendered fat.

Turn the pork every seven or eight minutes until crispy and deep golden brown outside, about 20 minutes more.