Throughout the central part of Mexico carnitas are a very favorite snack.
They can be crisp or juicy, with a little bone or without, and sometimes
mixed with the soft rind and little bits of fat all chopped together.
Whatever, douse it well with a fresh sauce- Verde Cruda, or Guacamole- and
wrap it in a hot, floppy tortilla-the simplest and most delicious taco. 3
pounds pork shoulder, skin and bone removed Cold water to barely cover 2
tsp salt, or to taste Cut the meat, with the fat, into strips about 2 x 1/4
inches. Barely cover the meat with water, add the salt, and bring it to a
boil, uncovered. Lower the flame and let the meat continue cooking briskly
until all the liquid has evaporated- by this time it should be cooked
through but not falling apart. Lower the flame a little and continue
cooking the meat until all the fat has rendered out of it. Keep turning the
meat until it is lightly browned all over- about 1 hour and 10 minutes.
There is no need for an expensive cut. Shoulder, butt, or country- style
spareribs are all suitable. The meat will get more evenly cooked if the
dish is rather large and shallow. Do not add too much water at the
beginning or the meat will fall apart at the frying stage. If the meat is
still fairly hard when the water has evaporated, then add a little more
water and continue cooking. Choose pork that has a fair amount of fat or
you will have to add some lard for it to brown properly.
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