Carnitas

It's already the 11th and no posts in November yet - overnight visitors kinda disrupted things around here. But before all this happened I finally got round to trying my hand at making carnitas - browned pieces of pork, Mexican style. I say finally because I grew up eating a lot of pork, so it's a little funny that I'm not trying out this variety any sooner although I've heard about it for years.

Ingredients:
- 1 pork shoulder
- water
- salt

The pork shoulder should have the bone and the skin removed, but some of the fat should remain. Cut the meat in pieces - about 2" x 1" x 1/2" (5 cm x 2.5 cm x 1 cm) and place in a large pan. Add salt and enough water to barely cover the meat. Bring the water to a boil and reduce the heat a little, so that the water can evaporate over the next 45 minutes to an hour. When the water is gone reduce the heat a little more and continue cooking while turning the pieces over until the fat is rendered out and they have been browned nicely. Serve immediately [1] with e.g. tacos, sour cream, guacamole, jalapeño beans, green salsa and red red rice.

[1] While they taste just fine being heated again later, the special delicious texture is only really there when freshly prepared.