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Carnitas:.
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Preheat oven to 300 degrees.
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Fry bacon in pan till crispy.
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Remove bacon and set aside.
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Sautee garlic, jalopenos, red pepper, and onion in bacon grease till tender.
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Place roast on Renolds Wrap Foil inside a roasting pan.
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Leave enough foil on top to wrap completely.
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Cut criss-cross slits into top of the pork so seasoning can slip into the meat easily.
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In a bowl combine green chilies, chili powder, salt, oregano, cumin, sauteed mixture, lime juice, and lemon juice.
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Mix well and spread on top of the roast.
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Drizzle top with 2 tablespoons of bacon grease.
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Seal Renolds Wrap Foil securely and place roasting pan in the oven.
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Cook for 4 hours (meat should be so tender it falls apart).
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Use 2 forks and shred roast while still warm.
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Put meat in a casserole dish and sprinkle with Monterrey Jack Cheese.
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Put back in oven to brown for 10 minutes at 400 degrees.
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Serve with homemade corn tortillas, cheese meat mixture, crumbled bacon, and a slice of avacodo.
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Top with a fresh squeeze of lime and dip in Rodriguez Dipping Sauce.
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Tortillas:.
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Mix flour, xanthan gum, and salt, then add warm water.
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Knead until a soft dough forms, adding more water or flour as needed.
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Wrap dough in plastic wrap and let sit 30 minutes.
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Divide dough into about 12 balls, about 1/2-inch in diameter each.
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Use tortilla press to make tortillas.
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Heat large non-stick skillet over medium-high heat.
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Spray with Pam.
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Cook tortilla about 30 seconds, turn to other side when slightly brown.
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Rodriguez Dipping Sauce:.
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Put everything into a bowl and microwave till melted.
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Stir well and serve in a ramekin for dipping.
