Don't you have a nice house? I guess you have. Invite your friend and order make the best mexican food available.
ftfy
Isn't Bawb a Gen Xer? While he may not be an ambitious Boomer, neither is he an Uber-lazy Millennial incapable of cooking for himself.
He could try making some real carnitas, the basis of the best tacos.
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Cut 4-5 lbs good fatty skin-on bone-in pork shoulder into 3" pieces after removing and reserving the skin. Salt liberally, and fry in enough lard to cover. Don't skimp on the lard.
After it's a nice brown add about a cup of orange juice (preferably fresh-squeezed, 3/4 cup of Coca Cola (preferably non-HFCS Mexi-Coke) and 1/2 cup evaporated milk along with a whole large onion, a few cloves of garlic, the juice of a couple of limes and a herb bundle. Oregano and bay leaves are standard. No cilantro though. That goes on later with chopped raw onions as a condiment. Likewise no chilies. Place skin on top and cover.
After it is back up to a boil, reduce the heat to a low boil (just over a simmer), and cook for at least a few hours (or overnight) until the juices are reduced to a thick gravy, enough to keep the meat moist while basically frying in the lard again. The meat should be super tender and moist, similar to what Americans call pulled pork.
Serve by cutting the pork, a chunk at a time, and some of the skin, into small pieces across the grain and piling on freshly made (or at least reheated) corn tortillas garnished with chopped raw onions, cilantro, pico de gallo, salsa verde (mmm, chili de arbol), etc.
Leftovers can be frozen and reheated by frying in a little of the lard and moistening with a little of the juice. The bulk of the lard can be reserved, frozen and used for your next batch.
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These are not to be confused with TV-cooking-show/foodie website/Youtube bullshit. These are real Mexican carnitas, cooked the way experienced Mexican mamas and vendors make them.
They're best made in a heavy cast iron pot but a good stainless steel stockpot with a thick enough embedded aluminum bottom will do. Ideally they should be made over an open fire.