I've been a carnitas lover for years--nothing is more satisfying to me than biting in to these moist yet crispy and extraordinarily porky bites. And nothing is more disappointing than when I get a stewed meat or odd and/or burnt flavors. I've tried many taco trucks and many recipes over the years and only recently hit upon the key--it really is just about the pork. Though I usually favor the boldly seasoned, I finally realized that most seasonings were detracting from the porkiness, or burning, making the final frying portion a difficult balance. <br />I was lucky enough to pick up some tortillas made with "fancy corn" by La Palma Mexicitessan as part of the Rancho Gordo Xococ project which are also simple and flavorful. <br />Like any long time, low maintenance recipe I like to make it in large batches, but you can make as much or as little as you like. It freezes and reheats well.

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