Though I've done so in the past (I know; bad, bad Lauren!), I just can't bring myself to call these braised pork shoulder breakfast tacos "carnitas". I didn't slow cook them in lard, and sort of cheated, if I'm being honest. Because really, that's just what braising is; joyous, minimal prep, and then shoving the meat in a dutch oven with some liquid, and just let. it. go. I watched nearly the entire web series The Guild (highly recommended if you're an internet nerd, and well, you're reading this blog, so I strongly suspect that you might be) while I was waiting for dinner to be ready. I wrote the recipe for a larger amount of pork (because most people will have a 4-6 lb. pork shoulder to work with), but what I like to do since we recently invested in our KA meat grinder (on another note, grinding meat has become somewhat relaxing in a way), is to buy a 10-12 lb hunk of shoulder from our favourite meat shop and break it down into 1-2 lb. freezable portions, so that I'm rarely overcooking and thus, boring ourselves with the same leftovers for days. This amount (1.5 lb.) of shoulder easily made 8-10 breakfast tacos, which was perfect for 2 nights of dinner for 2 people.