Carnitas Recipe

Marinate

In a large bowl or resealable bag combine orange juice, lime juice, minced garlic, chopped fresh oregano (or dried), ground cumin, dried oregano, 1 teaspoon black pepper, and 2 teaspoons salt. Add the pork shoulder pieces and toss to coat. Refrigerate and marinate for at least 2 hours or preferably overnight for best flavor.

Braise

Preheat oven to 300°F (150°C). Transfer the marinated pork and all marinade to a deep ovenproof pot or Dutch oven. Add bay leaves and 1 cup chicken or vegetable stock. Bring to a gentle simmer on the stovetop over medium heat, then cover and transfer to the oven. Braise until the pork is very tender and easily shredded with a fork, about 2 to 2.5 hours.

Shred and Reduce

Remove the pot from the oven. Using tongs remove pork pieces to a rimmed baking sheet or bowl and shred with two forks. Skim off and reserve any excess fat from the braising liquid and discard bay leaves. If you prefer a slightly reduced saucy base, simmer the braising liquid on the stovetop over medium-high heat until reduced by about 25% (3–6 minutes), then return a few tablespoons to moisten the shredded pork.

Crisp the Carnitas

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches, add a single layer of shredded pork and press slightly. Let it brown and crisp without moving, 3–5 minutes, then flip to crisp the other side 2–3 minutes. Add any reserved braising liquid or a spoonful of orange juice between batches to keep meat moist. Transfer crisped carnitas to a platter and keep warm. Alternatively, spread shredded pork on a rimmed baking sheet and broil 4–6 minutes, stirring once, until edges crisp.

Prepare and roast tomatillos and pepper. Preheat broiler or a heavy skillet. Place husked, rinsed tomatillos and the serrano/jalapeño on a baking sheet and broil until charred on all sides, 6–8 minutes, turning once. Alternatively char in a dry skillet over medium-high heat.

Blend salsa. Transfer charred tomatillos and pepper to a blender or food processor along with quartered onion, 1 garlic clove, 1/2 cup cilantro, 1 tablespoon lime juice, and 1/2 teaspoon salt. Pulse to a coarse or smooth texture as you prefer. Taste and adjust salt or lime. Chill until serving.

Combine ingredients. In a medium bowl mix diced roma tomatoes, finely diced red onion, chopped cilantro, minced jalapeño (if using), 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir and let sit 10–15 minutes to meld flavors. Taste and adjust salt or lime.

Warm tortillas. Heat tortillas in a dry skillet or wrapped in foil in a 300°F oven until warm and pliable.

Assemble. Place a portion of crisped carnitas on a warmed tortilla. Top with a spoonful of salsa verde, a spoonful of pico de gallo, and garnish with fresh cilantro leaves and sliced radishes. Serve with lime wedges to squeeze over.