Turkey-fryer pork carnitas

Put the two-inch pieces of pork shoulder and the bacon, cut small, into a refrigerator vegetable bin.

Stir half a cup of salt into half a cup of lime juice (it will not fully dissolve), pour over the meat, mix, and marinate in the refrigerator a few hours.

Set the turkey fryer level on bricks and fill with oil to the level for a large turkey; heat to about 275 degrees.

Add the meat; the oil drops to about 220 and the pork essentially boils in the oil until tender, about an hour (check after 45 minutes).

When the pork pulls apart easily, lift it out, raise the oil to about 325 degrees, and return the pieces to brown and crisp, about 45 seconds.