Carnitas

2. In a bowl, sprinkle the rub over the pork and toss to coat. Cover the bowl with plastic wrap and refrigerate overnight or for up to 48 hours.

3. In a large flameproof casserole, heat the olive oil over medium-high heat. Without crowding the pan, cook the pork in batches for 10 minutes or until brown on all sides.

4. Use a slotted spoon to transfer the pork to a plate. When all the pork is browned, remove the pan from heat. Leave the cooking juices in the pan.

5. In a small bowl, stir the vinegar and honey together until smooth. Stir in the chicken stock.

6. Return the pan to the heat. Add the honey mixture, scraping up any browned bits from the bottom of the pan. Add the onion and bring to a boil over high heat. Lower the heat and return the pork to the pot. Cover and simmer, stirring occasionally, for 1 hour or until the pork is tender when pierced with a fork.

8. Remove the cover on the pan. Turn the heat to medium-high. Let the mixture bubble for 25 to 30 minutes or until the liquid evaporates and the fat from the pork is bubbling. As soon as the pork begins to brown, stir often to prevent burning. The pork is done when it is golden to dark brown and crisp.

9. Remove the pan from the heat; let the pork cool slightly. Line a baking sheet with paper towels. Use tongs to transfer the meat to the sheet and leave until cool enough to handle. Chop coarsely and serve with beans, salsa, guacamole, and corn tortillas. Adapted from Bruce Aidells's Complete Book of Pork