carnitas

Carnitas for me is the test of a Mexican restaurant. There are many variations but in my view all it needs to taste of is the meat itself, and it should be rendered down until the pieces are falling apart. Served with small tortillas, carnitas should be picked up with your fingers, piled onto a tortilla, topped with a squeeze of lime and some salsa of tomatoes, onion and coriander - and washed down with beer, refrescos or Margaritas.

1kg pork shoulder, 2cm cubes
salt
2 oranges
water
25g lard

Melt lard in heavy bottomed pot and brown pork pieces, cover with water and boil gently until water has evaporated - will take 30 minutes to 1 hour. Once water has evaporated, gently cook over a low heat, add the juice of 2 oranges and salt, continue to cook, stirring regularly. Once meat has browned and broken into smaller fibres, it's ready.

Serve with tortillas, lime segments, salsa, guacamole, refried beans, etc.