Pork Carnitas

• 1 1/2 pounds pork shoulder, cut into 1/2-inch cubes
• 1 tablespoon chile caribe (or red pepper flakes), page 151
• 1 1/2 teaspoons kosher salt
• 1 teaspoon chipotle chile powder
• 1/2 teaspoon ground canela (or 1/4 teaspoon ground cinnamon), page 151
• 3 tablespoons vegetable oil
• 8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving

1. In a large bowl, add the pork, chile caribe, salt, chipotle powder, and canela.
2. Toss to coat the pork evenly with the seasoning.
3. Let the meat marinate in the spice mixture for at least 1 hour at room temperature.
4. In a large, heavy skillet (preferably cast-iron), heat the oil over medium heat.
5. Add the seasoned meat and let the pieces sear on all sides.
6. Cook the meat until golden brown and crusty, stirring only occasionally to preserve the crust, about 25 minutes.
7. Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
8. To serve, lay the tortillas side by side, open face and overlapping on a platter.
9. Divide the filling equally between the tortillas and top with salsa.
10. Grab, fold, and eat right away.
11. Or build your own taco: lay a tortilla, open face, in one hand.
12. Spoon on some filling, top with salsa, fold, and eat right away.

pork shoulder, chile caribe, kosher salt, chile powder, ground canela, vegetable oil, corn tortillas

Taken from www.epicurious.com/recipes/food/views/pork-carnitas-393997 (may not work)