I had a few people over for Cinco de Mayo and wanted to try making carnitas - one of my fave taco options. They were delicious, and though you have to have a few hours to kill before you serve them, it's not a lot of work, just a long cooking time. The meat was extremely tender and flavorful and the spicy and sweet salsa went perfectly with the pork. I also like to top tacos with some very thinly slice radishes - gives it a fresh crunch and looks pretty too! This would be perfect for having a bunch of friends for a casual Mexican night, maybe adding in some carne asada and other salsas. Just throw it all in the pot a few hours ahead of time.
Carnitas
Ingredients:
3 pounds pork shoulder, cut into cubes
2 cups water
1 white onion, peeled and cut into quarters
