Carnitas

Mexican pork braised low in its own fat, then crisped, carnitas is the weekend protein with the most payoff for the least attention. A pork shoulder in a heavy pot or slow cooker looks after itself for hours while the rest of the prep gets done, and one shoulder feeds a crowd. Store the shredded meat with a little of its fat and juices, then crisp each portion in a hot skillet just before eating, so Thursday's tacos are as good as Sunday's. Beyond tortillas, it fills burrito bowls with black beans and rice, quesadillas, and fried rice. Like any cooked meat, plan to finish it within three to four days.