Wednesday, April 11, 2012
Pork carnitas tacos are just one of my favorite things. The carnitas are very easy to make, though they do take a while to cook.
In theory, the pork shoulder should have enough fat to fry the pork shreds but in reality, American pork is still too lean to render enough fat (this is even true for the fatty pork shoulder). That's why I add some oil - or even better, some lard - to fry the carnitas.
Serve your carnitas with hot corn tortillas, some diced pineapple, sliced red onions, diced avocado, and a green salsa.
(makes 3-4 cups, 6 servings)