SLOW-COOKED PORK TACOS EL BUNCHO

Try this one out if you have a crock pot (I recommend the trusty Hamilton Beach for beginners). I made it last night, and it knocked out Jessica, my buddy who was raised in Arizona and knows from quality authentic tacos.

INGREDIENTS (to be altered to fit however many people you're serving, but this version has the four people in mind and will last in the fridge for a good five days)

3 pounds boneless pork for stew
1 pound pork fat (optional, but it doesn't hurt to use this solely for adding flavor and richness to the meat, plus it will be drained off when the meat is done)
3 packets Sazon Goya Con Culantro y Achiote
2 tablespoons of Sazon Completa (I favor Badia as brand of preference)
Black pepper (to taste)
1 tablespoon of salt
1 small onion, chopped fine
6 cracked cloves of garlic
1 package of tortillas (size is up to you, and I favor Pepito brand)

Put meat (and optional fat) into the crock pot and apply the seasonings, onion and garlic. Then add just enough water to cover everything. Stir so everything is blended together, cover and turn crock pot on to the "LOW" setting. Let it cook for two hours undisturbed, then stir and cover again. Let it continue to slow cook for another three hours until fork tender, after which 95% of the broth gets poured off and discarded (or saved as stock for future batches; it freezes well) and the meat put away over night to find its final flavor. You can eat it immediately if you like and it will be quite good, but there's something to be said for how it tastes after it's had time to settle into itself. The broth that remains in the meat is vital for maintaining its moisture during reheating, and when serving it up make sure to strain the meat, because if left with too much broth it will make the tortilla about as effective to hold as a wet paper towel.

This basic meat concoction is great in soft tortilla tacos or served with rice and beans and plantains. And when seasoning it when in taco form, I suggest tarting it up with a bit of the mild green variety of Tabasco sauce. It won't burn anyone's asshole out and its subtle flavor enhances rather than overpowers the taco. You can also add chopped onions, radishes, guacamole, tomatoes, cheese or whatever to complete your taco — and imminent toilet-busting — experience.