Crispy Carnitas Tacos with Homemade Salsa Verde

1. Preparation

Start by adjusting your oven rack to the middle position and preheat your oven to 275°F (135°C).

2. Onion and Cilantro Mix

Dice one onion finely and mix it with the chopped cilantro. Place this mixture in the refrigerator to keep it fresh until you're ready to serve.

3. Pork Dish Preparation

Take the remaining onion and cut it into quarters. Season the pork shoulder cubes generously with the kosher salt.

4. Baking Dish Prep

Place the seasoned pork in a 9- by 13-inch glass baking dish. Squeeze the juice from the orange over the pork, then nestle the squeezed orange pieces among the pork.

5. Add Aromatics

Add two of the onion quarters, four garlic cloves, bay leaves, and the cinnamon stick pieces. Arrange everything so that it’s nestled evenly among the pork.

6. Oil and Cover

Pour the vegetable oil over the surface of the pork and aromatics. Cover the dish tightly with aluminum foil and place it in the preheated oven. Let it cook until the pork is fork-tender, which will take about 3.5 hours. Slow cooking in the oil ensures the pork remains moist and flavorful.

7. Straining and Shredding

Set a large fine-mesh strainer over a 1-quart liquid measuring cup or a bowl. Remove and discard the orange peel, onion quarters, garlic, cinnamon stick, and bay leaves from the pork. Let the mixture drain for about 10 minutes. Transfer the pork back to the baking dish, skim the fat from the surface of the liquid and add the fat back to the pork. Shred the pork into large chunks, season with salt to taste, and refrigerate.

8. Salsa Verde

Pour the remaining cooking liquid into a medium saucepan. Add the tomatillos, the remaining two onion quarters, two garlic cloves, and the jalapeños. Add enough water to come about 1 inch below the top of the vegetables. Bring the mixture to a boil, then reduce to a simmer and cook until the tomatillos are tender, about 10 minutes. Blend until smooth, season with salt to taste, and let it cool before refrigerating.

9. Broiling Pork

Preheat your broiler to high. Spread the shredded pork evenly on a baking sheet and broil until the pork is brown and crispy, about 6 minutes. Stir the pork and broil again for another 6 minutes. This high heat will give the pork that perfect crispy texture. Once done, tent the baking sheet with foil to keep the pork warm.

10. Heating Tortillas

Preheat an 8-inch cast iron skillet over medium-high heat. Lightly dip each tortilla in water, then transfer it to the skillet. Cook until browned in spots, about 30 seconds per side, then flip and cook until dry. Keep the tortillas warm by wrapping them in a dish towel or placing them in a tortilla warmer.

11. Serving

To assemble the tacos, stack two tortillas and add 2-3 tablespoons of the crispy carnitas. Top with the homemade salsa verde, the refrigerated onion and cilantro mix, and crumbled queso fresco. Serve with lime wedges on the side for an extra burst of flavor.