In 1975, Inocencio Carbajal set out to re-create the signature fried-pork dish of his native Michoacán, and a Pilsen legend was born. There’s a reason his family’s carnitas — sold by the pound with tortillas, lime, onion, and cilantro, or tucked into a taco — attract lines out the door on weekends: After a low, slow simmer in manteca (the fat rendered from chicharrones), the chunks of succulent, fall-apart tender shoulder, belly, ribs, and skin (timid eaters can request shoulder only) are sufficiently rich and nourishing to placate lunchers until bedtime. $12.99/pound; $3.25/taco; 1725 W. 18th St., Pilsen; 2813 W. 55th St., Gage Park