Tacos De Carnitas

1. 1

   1. Place the pork shoulder, ribs, onion, garlic, bay leaf, and salt in a Dutch oven and cover with water.

2. 2

   2. Bring the mixture to a boil and cook, covered, over medium heat until the meat is barely tender, about 45 minutes. Bring to a simmer slightly covered, until the meat is barely tender about 45 minutes.

3. 3

   3. Remove the cover and increase the heat to medium high and cook until the liquid has evaporated, about 20 minutes.

4. 4

   4. Once the meat is frying in its own fat, turn the heat down to medium-low. Let the carnitas fry until browned and crispy, about 1/2 hour. Remove and drain on paper towels.

5. 5

   5. Warm the tortillas on a seasoned comal set over medium heat. Remove and keep warm in a tortilla warmer or a kitchen towel.

6. 6

   6. Serve the carnitas with the warm corn tortillas, guacamole, salsa, lime wedges, and the chiles jalapen~os en escabeche.

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