La Taqueria Carnitas
At La Taqueria in San Francisco, owner Miguel Jara cooks pork in cauldrons of bubbling lard until tender, then roasts it to make crowd-pleasing carnitas. At home, braise the pork, then roast until tender-crisp. Garnish tacos with cotija cheese, Café Azul tomatillo-avocado salsa, and diced tomatoes.
For best results, select meat with the most fat marbling; fat is rendered during roasting, making the carnitas moist and crisp. If cooking meat up to 3 days ahead, chill airtight; freeze to store longer.
La Taqueria, San Francisco, CA