2 lb pork shoulder or pork butt
6 flour tortillas
1 avocado, sliced
handful of cilantro
1/4 C crumbled queso fresco
Rub salt all over the pork shoulder and place into a dutch oven or other heavy pot. Add enough water to the pot to barely cover the meat. Bring to a boil. Next, skim off any foam, lower heat to a simmer and put the cover on the pot. Leave the cover just a bit askew so that some steam escapes. Allow pork to simmer untouched for about 1.5 hours.
Transfer pork to cutting board, and shred it using two forks. Pour out whatever water is left in the pot, there shouldn’t be too much. Add pork back to pot, so that the shredded meat can saute for a bit in the rendered fat. Let the pork saute for as long as you prefer, depending on how much sear you want on the carnitas.
Serve carnitas with tortillas, avocado, cilantro, queso fresco and a squeeze of lime.
Go for a fattier piece of pork shoulder, and shoot for a piece that is about two inches thick and eight inches wide.