Cut pork into 3-inch cubes or strips. In a small bowl, combine sea salt, black pepper, ancho chile powder, and granulated garlic. Coat the pork cubes generously and evenly with this rub.

Heat a large Dutch oven or 8-qt pot over medium heat. Add a few tablespoons of vegetable oil. Working in batches to avoid overcrowding, sear the pork until golden brown on all sides—about 3–4 minutes per side. Set the browned pork aside.

Return all seared pork to the pot. Add roasted green chiles, diced tomatoes, chopped garlic, and rice vinegar. Stir gently to combine and cover. Place in a 300°F (150°C) oven and cook for 5–6 hours. Around 3–4 hours in, check the liquid and seasoning—add salt if needed. Continue cooking until the pork is falling-apart tender.

When done, skim excess fat from the top of the braising liquid. Remove pork and shred it with forks. Return shredded pork to the flavorful juices and mix to coat.

Scoop the carnitas into tortillas for tacos or fill burritos. It’s also great atop rice and beans or in grain bowls. Serve with your favorite toppings and savor every bite.