pork carnitas tacos... 1 hour and 15 minutes

the goods:

2 pounds boneless pork shoulder, cut into 1 and 1/2-inch pieces

corn or flour tortillas (or both), warmed

1 small white onion, diced small

1/2 cup fresh cilantro leaves, chopped

guacamole, for serving

lime wedges, for serving

In a large cast-iron skillet, cover pork with 1/2 inch water and bring to a rapid simmer over medium-high. Cook, turning pieces occasionally, until water evaporates, about 45 minutes. Add onion, season with salt and pepper and continue to cook, turning pieces frequently, until meat is crisp and browned on all sides and onion is caramelized, about 12 minutes.

Serve carnitas with tortillas, cilantro, guacamole, and lime wedges.