Home-style carnitas from pork country ribs

Lay the pork country ribs in a single layer in a pan and cover with water by about half an inch. Salt well, cover partially and set over medium heat.

Simmer about 40 minutes, until the meat is tender.

Uncover and let the liquid reduce until it has all evaporated, about half an hour.

Let the carnitas fry in their own rendered fat, turning, another 20 to 30 minutes until crispy and golden outside.

Pile on a platter and, if wanted, sprinkle with sliced radishes, onion rings and a big bunch of cilantro.