Soft & Crunchy Carnitas Recipe

Season and Sear

Pat the pork pieces dry. In a small bowl mix kosher salt, black pepper, cumin and dried oregano. Rub the spice mixture evenly over the pork. Heat 1 tablespoon vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown pork pieces in batches, 2–3 minutes per side, until nicely seared. Transfer seared pork to a plate.

Deglaze and Slow Cook

Lower heat to medium. Add minced garlic to the pot and cook 30 seconds until fragrant. Pour in orange juice and lime juice to deglaze, scraping browned bits from the bottom. Add chicken broth and bay leaves, then return all pork to the pot. Bring to a gentle simmer, then cover and transfer to a preheated 300°F (150°C) oven for 2.5–3 hours, or simmer gently on the stovetop on lowest heat. The pork should be fork-tender and easy to shred.

Shred and Crisp

Remove pork from cooking liquid and discard bay leaves. Shred pork with two forks, removing any large pieces of fat. Reserve 1/2 cup of the cooking liquid. Spread shredded pork on a rimmed baking sheet in a single layer. Sprinkle with the optional smoked paprika if using, and drizzle a little reserved cooking liquid over the meat to keep it moist. Broil on high or blast under a hot oven for 4–6 minutes to crisp edges, stirring once so edges crisp evenly. Alternatively, crisp pork in a skillet over medium-high heat for 4–6 minutes, pressing to get crunchy bits. Keep warm.

Combine apple cider vinegar, water, sugar and 1/2 tsp kosher salt in a small saucepan and bring to a simmer so sugar dissolves. Place thinly sliced red onion in a heatproof jar or bowl and pour the hot brine over the onions. Press onions down so submerged. Let cool to room temperature, then refrigerate at least 30 minutes before serving (best after 1 hour). Will keep refrigerated for up to 2 weeks.

Bring a small pot of water to a simmer with tomatillos and whole jalapeño. Simmer for 6–8 minutes until tomatillos are softened and slightly translucent. Drain and transfer tomatillos, jalapeño, garlic, cilantro and lime juice to a blender or food processor. Pulse until mostly smooth, adding up to 2 tablespoons water to reach desired consistency. Season with 1 teaspoon kosher salt and taste-adjust. Chill or serve immediately.

Prepare Shells and Cheese Bridge

Preheat oven to 375°F (190°C). Place soft flour tortillas and hard corn shells on separate baking sheets. For the 'soft & hard held together with gooey cheese' presentation: place 8 soft tortillas flat on a baking sheet. Sprinkle about 3 tablespoons shredded cheese on each soft tortilla where the hard shell will sit (center). Set 8 hard shells upright on a second baking sheet. To create the cheese bridge, carefully place each hard shell directly on top of the cheese-mapped area of a soft tortilla so cheese makes contact with both. Bake for 6–8 minutes until cheese is melted and acts as a glue between shells and tortilla. Alternatively, use a hot skillet: put cheese on tortilla, place shell on top, and cover tightly for 1–2 minutes until cheese melts to bond shells together.

Crisp Hard Shells (optional)

If you prefer extra crisp, brush the inside of hard shells lightly with the 2 tablespoons oil and bake at 400°F (200°C) for 4–6 minutes until golden and crisp, watching closely so they don't burn.

Fill Tacos

Place a small handful (about 1/3 cup) shredded cabbage on the soft tortilla portion near the cheese bridge, add about 3 ounces (about 1/2 cup) of shredded carnitas, top with a spoonful of salsa verde (about 1 tablespoon), and a few pickled red onions. Garnish with chopped cilantro and a squeeze of lime wedge. Repeat for remaining tacos.

Arrange assembled soft-and-hard tacos on a platter. Offer extra salsa verde, pickled onions, lime wedges and hot sauce on the side. Leftover carnitas refrigerate for up to 4 days; re-crisp in a hot skillet before serving.