Carnitas Taco Recipe

Pat the pork chunks dry with paper towels and season all over with 1 1/2 tbs kosher salt, 1 tsp black pepper, 1 tsp dried oregano and 1 tsp ground cumin.

Heat 2 tbs vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork in batches, 3–4 minutes per side, until well caramelized. Transfer browned pieces to a plate.

Reduce heat to medium. Add the quartered white onion and smashed garlic to the pot and cook 2 minutes, scraping up browned bits.

Return pork to pot. Add 1 cup fresh orange juice, 2 tbs fresh lime juice, 1 cup chicken or pork stock, and 2 bay leaves. Bring to a simmer, then cover and move to a low simmer (or transfer to a 300°F/150°C oven).

Braise uncovered at a gentle simmer for 2–2.5 hours (or in oven) until pork is very tender and shreds easily. Check once after 1 hour and add a splash of stock or water if liquid has evaporated excessively.

Once tender, remove pork to a rimmed baking sheet. Reserve 1/2 cup of braising liquid. Shred pork with two forks into bite-sized pieces.

For crispy edges: Spread shredded pork in an even layer on the baking sheet, drizzle with 1–2 tbs of the reserved braising liquid and roast at 425°F (220°C) for 12–15 minutes, turning once, until edges are browned and slightly crisp. Alternatively, crisp in a skillet over medium-high heat.

Bring a medium saucepan of water to a boil. Add husked tomatillos and jalapeño and simmer 4–5 minutes until tomatillos turn dull green and softened. Drain and let cool slightly.

In a blender or food processor, combine the cooked tomatillos, cooked jalapeño (seeded if you prefer milder heat), 1/4 cup chopped white onion, 1 garlic clove, 1/4 cup cilantro, 2 tbs fresh lime juice and 3/4 tsp kosher salt. Blend until smooth. Add up to 2 tbs water to reach desired consistency.

Taste and adjust salt or lime as needed. Chill or let rest at room temperature while you finish the carnitas.

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt. Warm over medium heat, stirring, just until sugar and salt dissolve. Do not boil.

Pour the warm brine over the sliced onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1 hour) before using. Will keep up to 2 weeks refrigerated.

Warm corn tortillas: heat a dry cast-iron skillet over medium-high heat. Lightly brush each tortilla with a little neutral oil (or spray) and warm 20–30 seconds per side until pliable with slight char. Keep wrapped in a clean towel to stay warm.

Build the tacos: place 2–3 tablespoons of shredded carnitas in the center of each warm tortilla.

Top each with 1–2 teaspoons tomatillo salsa, a small spoonful of pickled red onion, and a sprinkle (about 1 tablespoon) of crumbled cotija cheese.

Garnish with cilantro leaves and serve immediately with lime wedges on the side for squeezing.