Pork Carnitas

Ingredients

2 to 3 pounds boneless pork shoulder, cushion, or butt

4 cloves garlic, minced

Mexican oregano, to taste

Salt to taste

Water

Condiments

Flour or corn tortillas*

Prepared Guacamole**

Prepared Salsa**

Sour cream

Cabbage or Lettuce

Grated sharp cheddar cheese

Preparation: Prewarm the skillet on medium low. 10 minutes later warm skillet to meduim.

     Cut  the pork  into 1-inch chunks. Don’t remove the fat because the fat is what brings the flavor. In fact, if you use a lean cut of pork like the tenderloin, you will need to add some lard to your skillet. Trim the fat, dice it, and add it to the skillet with the rest of the pork.

     Place the pork in your cast-iron skillet. Sprinkle it with Mexican oregano and salt.  Add enough water to almost cover the pork cubes (let some of the meat break through the surface).

      Over medium-high heat, bring water just to a boil; reduce the heat to medium low and let it simmer for 45 to 60 minutes or until the water cooks down and the pork carnitas meat until all the liquid evaporates and the pork is crisp and easily pierced with a fork (the pork will render all of its fat and get nice and crisp in the pan). Remove from the heat. Using two forks, shred the pork into thin strips. Keep the pork carnita meat warm while preparing your other ingredients.

     After the pork is cooked, remove the pork and clean out your skillet. Place skillet back on medium heat to get hot. If you are using store-bought tortillas, heat the tortillas one-by-one in the hot skillet. If you heat them on a skillet you may need to use either little butter, vegetable oil, or cooking spray to help soften them. When air pockets form in the tortillas they are done.

     To serve, place a few spoonfuls of the pork carnitas on them. Top them with guacamole, salsa, sour cream, cabbage, lettuce, and/or grated cheese. Cooked pork carnita meat may be stored in the refrigerator for 3 to 4 days. Reheat before using.