Carnitas with Guacamole and Salsa


For the pork:
3 (5-inch) fresh marjoram sprigs
2 medium garlic cloves, peeled and smashed
1 tablespoon coriander seeds
1 bay leaf
1 medium white onion, peeled and quartered through the root end
2 teaspoons kosher salt
3 pounds boneless pork shoulder, cut into 2-inch cubes (do not trim the fat)
Corn or flour tortillas
Chopped fresh cilantro leaves
Lime wedges


Place the marjoram, garlic, coriander, and bay leaf in a small piece of cheesecloth and tie it tightly with butcher’s twine. Place the bundle in a Dutch oven or large heavy-bottomed pot along with the onion and salt. Arrange the pork in a single layer and add enough water to just cover the meat. Bring to a simmer over medium heat. Skim and discard any foam that floats to the surface using a large spoon. Simmer, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 2 1/2 hours. 
(You may need to adjust the heat to medium low to keep it at a simmer.)

Remove and discard the herb packet and onion quarters. Increase the heat to medium high and cook until the remaining water evaporates and just the rendered fat coats the bottom of the pan. Reduce the heat to low and let the meat fry in the fat, turning occasionally, until browned all over, about 20 minutes. Remove and discard any large pieces of unrendered fat and serve the carnitas in tacos, burritos, or tostadas with your desired toppings.
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