For a low-budget weeknight meal, opt for leftover pork shoulder, an inexpensive and forgiving cut of meat.
Pork shoulder, while very recession-friendly, typically cooks for hours, but this recipe for tender, marbleized Mexican-style carnitas can be made within an hour and a half.
Find out how when you read more. 6 pounds pork shoulder (butt or picnic roast), bone removed, meat cut into 1 1/2-inch cubes Serves 8.
2 tablespoons coarse salt
2 1/2 cups water
Flour or corn tortillas, for serving
2 cups refried beans, warmed, optional for serving
1 lime, cut into 6 wedges
1/4 cup chopped fresh cilantro leaves
1 small onion, chopped
1 cup salsa
1 avocado, peeled, pitted, and sliced
6 pounds pork shoulder (butt or picnic roast), bone removed, meat cut into 1 1/2-inch cubes