Carnitas

Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in its own fat, lard or cooking oil. The name “Carnitas” is, historically, the vulgar, colloquial name given in Mexico for the French dish Rillons de Tours also known in Spanish as Chicharrón de Tours. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped cilantro , diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos). Pork carnitas are traditionally made using the heavily marbled, rich Boston butt or picnic ham cuts of pork which is seasoned heavily before slow braising or deep frying. Carnitas can also be made of chicken, using breasts or thighs, and cooking in a similar manner.

Source: Wikipedia