I'm going to show you how to make pretty much fool-proof carnitas tacos. They're impossibly easy to make, and they're perfect for a casual party, an outdoor picnic, or even while you're out car camping. You'll be the hit of the party, and it's not even hard to do.
A note for purists: This isn't the definitive way to make carnitas tacos. In fact, it's kind of cheating because I use a crock pot instead of roasting a big piece of pork for many hours in the oven. It's also not as fatty as true, authentic carnitas, which traditionally uses lard. Yep, the hard stuff. I prefer doing it this way. It's no doubt much healthier.
One more thing: This recipe is perfect for a party in the park. I've set up a camp stove with a cast iron pan on top on a picnic table and cooked carnitas tacos to order for both kids' soccer parties and adult boozefests.
Wait... one more thing. I STRONGLY recommend using a cast iron pan for this. Otherwise, you won't get crispy carnitas.
What you'll need to make 15-20 modest-sized tacos
3 pounds of country style pork ribs, blade roast, or pork butt
1 jalapeno pepper
1 anaheim chili or other pepper of your choice (optional)
3-4 cloves of garlic
1 large white onion
1 bunch cilantro
4-5 limes or lemons (I happened to have lemons but prefer limes)
Salsa of your choice
A big pack of small corn tortillas
A large cast iron pan
Cumin, oregano, onion powder to season meat before cooking
Radishes for garnish