3-ingredient carnitas

· 3 1/2 lbs. pork shoulder, the fattier the better

· 1/2 large onion, cut into a medium-fine dice

· 1 1/2 tsp. chili powder (ancho or regular supermarket chili

powder works)

· Kosher salt

For serving:

· Quick-pickled onions (thinly sliced red onions soaked in salt

and lime juice)

· Lime wedges

· Cilantro

· Corn tortillas
If your pork shoulder has a bone, carefully cut the meat off around
it (it’s a perplexing U-shaped bone that would really like to make
you cut yourself, but don’t give it that satisfaction). Cube meat
into roughly 2-inch pieces and place in a deep heavy-bottomed
pot. Pour in enough water to just cover the pork, and stir in 2
teaspoons of kosher salt.

Bring to a boil, then reduce to a swift simmer. Simmer for 1 1/2

hours and check for tenderness. If it’s not tender, add another cup
of water and continue the swift simmering until the pork is tender
and water is gone and only clear fat is left in the pan. I let the pork
cook for another 20-30 minutes in this fat, which creates a deep
brown fond on the bottom of the pan and rends some of the pork
into raggedy shreds.

Remove pork to a bowl, leaving the fat in the pan over medium
heat. Add the onions, a pinch of salt, chili powder and stir, using
the moisture from the onions to help loosen the pork bits in the
pan.

When the onions are translucent, add the pork back and give it all
a good stir. I let everything brown together, breaking up some of
the pork chunks with my wooden spoon. I like the variety of
textures—some soft chunks of pork against crispy shreds along
with deeply browned onions. Take a small taste once cool enough,
to check for salt balance.

Serve carnitas on warmed corn tortillas, topped with pickled

onions and cilantro, and a big squeeze of lime juice.