Enter any Mexican taqueria in California and you’ll find carnitas on the menu, usually pork butt (the shoulder roast) braised first, pulled apart, and then roasted on high heat to caramelize.
This is my father’s favorite recipe for pork carnitas which we put into fresh tortillas for tacos, with fresh tomato salsa. I think I could eat this everyday for a week and not get tired of it.
Carnitas Recipe
Ingredients
- 4 pounds boned pork shoulder, cut into large cubes (remove any large chunks of excess fat, but do not remove all the fat or you'll have dry, unflavorful carnitas)
- 1 quart beef broth
- 2 cups chunky tomato salsa either prepared or homemade
- Water
- Salt
- 2 cups fresh tomato salsa (pico de gallo)
- 16-24 corn tortillas
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