Make-ahead carnitas

Cut a two to three pound chunk of fatty pork shoulder and chop it into roughly one-inch cubes.

Weigh the meat in the pot and add 1 to 1.5% of its weight in salt.

Add water just to barely cover the pork, with a few pieces sticking out.

Bring to a boil over medium-high heat, then cook on medium-low, stirring occasionally, until all the water evaporates; the pork braises and its fat renders. Pour off water if there is too much.

To serve now, keep cooking in the rendered fat until browned all over and slightly crisp; to make ahead, stop before browning.

Leave in hunks, chop small, or bash in a mortar and pestle into strands.

Store in a container in the fridge; crisp portions on a griddle when needed.

Tacos: crisp the carnitas on the griddle, steam and crisp corn tortillas alongside, and top with onion, cilantro and a spritz of lime.