Carnitas recipe

Trying to derive this recipe from Rick Bayless Frontera Garlicky Carnitas Slow Cook Sauce.

pouch is 8oz of marinade with the following ingredient list.

lime juice, onions, orange juice, garlic, canola oil, hatch green chiles, chipotle chile, cilantro, salt, black pepper, paprika, cane juice, xanthan, coriander, citric acid, calcium chloride.

my matching list,

three limes juiced - 4oz,
one orange juiced - 4oz,
8 cloves garlic,
two anaheim peppers - added 4oz of volume,
1/2c of canola oil - 4oz,
1 Tbl dark brown sugar,
1 cupped handful of chopped cilantro,
1tsp coriander,
1tsp paprika

heat oven to 325 on convection bake (convection gets more heat to dutch oven for slow cooking)

brown pork on stovetop in dutch oven with salt and pepper, package instructions are to add 1&1/2 cups water to the 8oz package, that makes 2&1/2 cups liquid for albs of pork.  For 3 lbs pork and fresh ingredients of 12oz I will add 1 cup water, or enough to nearly cover pork, maybe,

ended up adding two cups of water to the two cups of marinade, on the 3.5lbs of pork.

in the oven at 325F on convection bake, dutch oven on lowest rack level, basically to fit, but very close to the coils,