Carnitas tacos. Cooked down pork shoulder. Braised for about 2 1/2 hours w chiles, onions, cumin, garlic, lime, Mexican oregano, and anything else you like. NO tomatoes. After cooking and shredding add to hot CI skillet w half to 3 qtrs.inch oil. Let fry for 3-4 min per batch until becoming semi crispy. Remove drain and assemble w cooked warm corn tortillas. Add onion, cilantro, avocado and a squirt of lime. Street tacos but really good.
THIS, also works well with venison shoulder. Sometimes, instead of frying the braised meat in oil, it'll get the braising liquid and just a little agave syrup in a ripping hot skillet long enough to get slightly crispy. Love having some roasted tomatillo salsa to go on there, too.
