Mexican Recipe

Season and Brown

Pat pork pieces dry with paper towels. In a large Dutch oven or heavy pot, season pork with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp dried oregano; rub to coat. Heat 1 tbs vegetable oil over medium-high heat. Working in batches if needed, sear pork pieces until deeply browned on all sides, about 3–4 minutes per side. Transfer seared pork to a plate.

Build Braising Liquid

Reduce heat to medium. Add the remaining 1 tbs oil to the pot and add the smashed garlic and quartered onion; sauté 2 minutes until fragrant and slightly softened, scraping up browned bits. Add the juice of 1 orange and 1 lime, the bay leaves and 2 cups chicken stock (or water). Return the pork and any accumulated juices to the pot, nestling pieces into the liquid. The liquid should come about halfway up the meat; add up to 1/2 cup more stock/water if needed.

Braise

Bring liquid to a simmer, then cover and reduce heat to low. Braise gently for 2 to 2 1/2 hours, or until pork is fall-apart tender and shreds easily with two forks.

Shred and Crisp

Remove pork pieces from braising liquid and let cool slightly. Shred pork with two forks, discarding bay leaves and any large pieces of fat. Spread shredded pork on a rimmed baking sheet. Preheat broiler (or a heavy skillet) and if broiling, drizzle 1–2 tbs of the braising fat or vegetable oil over the meat and toss to coat. Broil 4–6 minutes until edges are crisp and caramelized, tossing once halfway through. If using skillet, heat 1–2 tbs oil over medium-high and crisp pork in batches until edges are browned and slightly crunchy.

Preheat oven to 425°F (220°C) or heat a dry skillet over medium-high heat. Arrange the husked tomatillos and jalapeño on a baking sheet cut-side down or place them in the hot skillet. Roast or char until tomatillos are softened and lightly blackened in spots, about 8–12 minutes; turn jalapeño until blistered on all sides (about 6–8 minutes total). Let cool slightly.

Transfer roasted tomatillos, jalapeño, garlic, chopped onion and cilantro to a blender or food processor. Add 1 tbs fresh lime juice, 3/4 tsp salt and 1/4 tsp black pepper. Pulse until you reach a slightly chunky but saucy texture. Taste and adjust seasoning or add a splash of water to thin if necessary. Chill or serve at room temperature.

Warm the corn tortillas: stack and wrap in a damp paper towel and microwave 30–45 seconds or warm on a hot, dry skillet until soft and pliable. Keep wrapped in a towel to stay warm.

Assemble tacos: place 2–3 tbs of shredded, crisped carnitas on each warm tortilla. Top with a spoonful of salsa verde, a sprinkle of diced white onion and chopped cilantro, a pinch of crumbled queso fresco, and pickled red onions if using. Squeeze a lime wedge over the top and add hot sauce if desired.

Serve immediately with extra lime wedges and remaining salsa verde on the side.