Carnitas

  • 1 (1.35kg) boneless pork shoulder
  • 250ml water
  • Flour or corn tortillas
  • 200g refried beans
  • 1 lime, cut into 6 wedges
  • 20g chopped coriander
  • 1 small onion, chopped
  • 300g salsa
  • 1 avocado, peeled, pitted, and sliced
1) Cut the pork into 4 pieces and place in a deep pot. Add the water to the pot, cover, and cook over medium-high heat until the meat is tender, about 45 minutes to 1 hour. Remove the pork from the pot and chop into bite-sized pieces.

2) Warm the flour or corn tortillas. Spread some of the beans on each tortilla and top with some of the pork. Squeeze a wedge of lime over each tortilla. Add the cilantro, onion, salsa, and avocado.

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