Carnitas tacos

Carnitas, literally "little meats," is a type of braised or roasted (often after first being fried) pork in Mexican cuisine.

Pork carnitas is traditionally made using the heavily marbled, rich 'boston butt' or 'picnic ham' cuts of pork. The 6–16 lb (3–7 kg) sections are usually cut down to a workable (6–10 lb) size and seasoned heavily before slow braising or deep frying. At this stage the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped with a cleaver.

Prior to serving, the pork, along with some of the rendered liquid, is placed in fairly shallow pans (to maximize surface area) and roasted at high (375 to 425 °F or 190 to 220 °C) heat for a few minutes to produce the desired alternating texture of succulent softness and maillard reaction crispness.

The carnitas of Sahuayo, Michoacán, are internationally well-known; they are served accompanied with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, refried beans (frijoles refritos), lime and radishes. Specific cuts of the carnitas (for example, ribs, skin, or various organ meats) can be requested.

A taco ( /ˈtɑːkoʊ/) is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, onions and lettuce.