Ingredients
- 2 pound boneless pork shoulder, cut into 1 1/2-inch pieces
- 12 pound corn tortillas, warmed or lightly toasted
- 1 pound small white onion, diced small
- 1/2 cup packed fresh cilantro leaves
- 2 pound boneless pork shoulder, cut into 1 1/2-inch pieces
- 12 pound corn tortillas, warmed or lightly toasted
- 1 pound small white onion, diced small
- 1/2 cup packed fresh cilantro leaves
- 2 ripe avocados, peeled, pitted, and lightly mashed
- 1/2 cup minced onion
- 1 cup jalapeno chile, minced (remove seeds and ribs for less heat)
- 1 cup plum tomato, seeded and diced
- 1/4 cup chopped cilantro
- 2 cup to 3 tablespoons fresh lime juice
Preparation
Baking Directions:
For tacos:In a large cast-iron or heavy straight-sided skillet, cover pork with 1/2 inch water and bring to a rapid simmer over medium-high.
Cook, turning pieces occasionally, until water evaporates, about 45 minutes.
Season with salt and pepper and continue to cook, turning pieces frequently, until crisp and browned on all sides, about 12 minutes.
Serve carnitas with tortillas, onion, cilantro, guacamole (if desired), and lime wedges.
For guacamole: In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice.
Season with salt, and mix to combine.
Tips:
You can make the guacamole several hours ahead and keep it in the refrigerator.
Cover the bowl with plastic wrap, pressing the plastic directly onto the surface of the guacamole to prevent discoloration.
