Carnitas

By brandnewlife

Ingredients

• 6 lbs pork shoulder (butt or picnic roast), bone removed, meat cut into 1 1/2-inch cubes
• 2 Tbs coarse salt
• 2 1/2 cups water
• For the Taco Bar
• 1 head romaine lettuce, shredded and refrigerated (until crisp and dry)
• 8 eacj radishes, thinly sliced (about 3/4 cup)
• 1 cup fresh cilantro, plus more for garnish
• 3 each limes, cut into wedges
• 1 lb queso fresco, crumbled, or Monterey Jack shredded
• 8 oz sour cream
• 24 each Packages corn tortillas (12 count)
• For the Fresca Salsa
• 4 medium tomatoes, finely chopped
• 1/2 large white onion, finely chopped
• 2 Serrano or jalapeno chiles, minced
• 3/4 cup chopped fresh cilantro
• 1 cup water
• 2 1/2 tsp coarse salt, plus more to season to taste

Details

Servings 8

Preparation

Step 1

1. Place cubed pork, salt, and water in a deep, straight-sided 14-inch skillet. (Water should barely cover pork.) Bring to a boil.

2. Reduce heat, and simmer gently, stirring and skimming foam from the surface occasionally, until water has evaporated completely, 55 to 60 minutes

3. Once water has evaporated, pork will begin to brown in its own fat. Cook on all sides, using a spatula to turn cubes and scrape up crisp bits from the skillet, until browned and tender, about 15 minutes.

4. Pork can be refrigerated for up to 1 day. Reheat in a skillet over low heat.