Mexican pork carnitas are very easy to make. It’s just a matter of boiling pieces of pork until the water has evaporated, and then browning the pieces in the fat that has been rendered by the boiling. “Nickel”! as they say here.
You end up with crusty, succulent pieces of meat that are perfect for wrapping in a tortilla with guacamole and fresh salsa.
The boy made this guacamole by feel. I believe he used avocados, tomatoes, red onion, lime juice and cilantro. Very good.
The wonderful thing about salsa is that you can adjust it to taste. It doesn’t have to be tear-inducing spicy. I think the important word is “fresh”.