2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
Coarse salt and ground pepper
12 corn tortillas, warmed or lightly toasted
1 small white onion, diced small
1/2 cup packed fresh cilantro leaves
Lime wedges, for serving
In a large cast-iron or heavy straight-sided skillet, cover pork with 1/2 inch water and bring to a rapid simmer over medium-high. Cook, turning pieces occasionally, until water evaporates, about 45 minutes. Season with salt and pepper and continue to cook, turning pieces frequently, until crisp and browned on all sides, about 12 minutes. Serve carnitas with tortillas, onion, cilantro, guacamole (if desired), and lime wedges.
In a heavy skillet, toast tortillas over medium until browned in spots. Or, wrap a stack of them in parchment-lined foil and warm in a 400-degree oven for 5 minutes.