- 4lb boned pork shoulder, cut into large cubes & fat removed
- 1 quart beef broth
- 2 cups chunky tomato salsa
- Water
- Salt
- 2 cups fresh tomato salsa
- 16-24 corn tortillas
In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.
Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
Heat the tortillas one-by-one either in a microwave or on a hot skillet. Keep warm tortillas wrapped in a clean cloth towel for serving.
To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce, beans, avocados, and/or grated cheese.
