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Bathe a pork shoulder in a delicious marinade, tuck it into a Dutch oven, and put it to bed in a low temperature oven overnight. In the morning, you’ll be greeted with the most delicious fuss-free meat that’s ready to be shredded, crisped up, and stuffed into <a href="https://www.chefsteps.com/recipes/how-to-shape-your-homemade-masa-tortillas">fresh tortillas</a>. Over the years, we&#39;ve put the ChefSteps spin on a few different styles of carnitas. There&#39;s the fully loaded <a href="https://www.chefsteps.com/recipes/kung-pao-carnitas">fusion kung pao</a> version with pressure-cooked pork, powdered chorizo, and pork belly. This <a href="https://www.chefsteps.com/recipes/carnitas-tacos-with-mole">mole option</a> is delicious, but the meat is firmer, better for slicing thinly rather than shredding. And, of course, who could forget the <a href="https://www.chefsteps.com/recipes/wicked-good-pulled-pork-shoulder">wicked good pork shoulder</a> cooked to perfection with sous vide? This time around, we wanted something simple, delicious, and seriously uncomplicated. You don’t need a sous vide circulator, or a pressure cooker, or any other special pieces of equipment or esoteric ingredients.When you’re building an <a href="https://www.chefsteps.com/recipes/epic-taco-party-from-scratch">epic taco feast from scratch</a>, you can’t spend all day working on only one component. This go-to easy peasy carnitas is ultra low effort with huge returns.