Carnitas—literally “little meats”—are one of Mexico’s most iconic pork dishes, and this double-pork carnitas recipe (belly and shoulder) delivers a flavorful, unfussy take built around two things: great meat and patience. This streamlined recipe strips out the citrus, spices, and other aromatics typical of many carnitas recipes, keeping the braise intentionally simple. The payoff comes in the final step, when the pork is crisped in its own fat, yielding juicy, shreddy meat with deeply browned, crackly edges and concentrated pork flavor. Once the meat is cooked, make carnitas tacos by filling warm corn tortillas with the shredded pork and topping with fresh cilantro, sliced avocado or guacamole , salsa verde or habanero jam , finely chopped white onion, or a dollop of crema. Carnitas FAQ Carnitas are a traditional Mexican dish made by slowly cooking pork—usually pork shoulder—until tender, then crisping it in its own fat.…