There are two kinds of recipes that I prefer: complicated and delicious or simple and delicious. From Diana Kennedy, this is one of the latter.
You will need:
2 pounds of cubed pork shoulder or butt. Place it in a heavy saucepan, add a teaspoon of salt, barely cover with water. Heat on high until boiling, then reduce heat to a simmer. As the water cooks away the pork becomes tender, (add more water, if still tough) then cooks in its own rendered fat, giving it a partially crisp exterior. Stir a little at the end to brown evenly. Total cooking time: 45 minutes to an hour.
Use for soft corn tortilla tacos. Garnish with guacamole or pico de gallo. (Yeah, yeah, my kids will hate me, but) rice and beans, too.
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