Carnitas for Taco Night

It was my mother in law who suggested having a regular taco night when I told her how buried I am in dishes and laundry. "Simple," she said, "keep it simple and light." Of course she was right! 

I've made delicious tacos many different ways, but my baby sister makes amazing carnitas tacos. I don't know where she learned this, since we both grew up in the same non-Mexican kitchen, but I'm happy to benefit from her expertise. I asked her for the simplest version. It can't get any simpler than this, and I don't think it could taste any better. 

I made the meat ahead of time and chopped everything up right before dinner. It didn't take long. I started out by heating the tortillas in a pan, but gave up later and just microwaved them for 30 seconds. My whole family loved being able to assemble their tacos the way they wanted and my children thanked me with tears of joy usually reserved for french fries and donuts. A huge success, and the leftovers can be made into salad the next day. 

Ingredients:
Well-marbled pork cut into chunks (I used two pounds for a family of four)
salt and pepper

Directions:
Put the pork in a pot, season it with salt and pepper, and pour in enough water to just cover the meat. Bring it to a boil and let it simmer away until the meat is so tender it falls apart, the water has evaporated and the meat is simmering in its own fat. If there is a lot of scum that forms at the top as it boils then skim it off, but I had none.

My favorite combination is meat, lime juice, diced onion, avocado and cilantro in a corn tortilla. You will not be disappointed.