Slow-Braised Pork Carnitas with Charred Salsa Verde

Ingredients

• 3 lb boneless pork shoulder
• 2 tbsp lard
• 1 whole yellow onion, diced
• 6 whole garlic cloves
• 2 tsp ground cumin
• 2 tsp dried oregano
• 2 whole oranges, juiced
• 1 whole limes, juiced
• 1 cup chicken stock
• 8 whole tomatillos, husked
• 2 whole jalapeños
• 0,5 cup fresh cilantro
• 18 whole corn tortillas

Instructions

1. 1

   Pat 3 lb (1.4 kg) boneless pork shoulder dry, cut into 2-inch chunks, and season generously with 2 tsp kosher salt and 1 tsp black pepper.

2. 2

   Heat 2 tbsp lard in a Dutch oven over medium-high until it shimmers without smoking. Sear pork in batches until deeply golden on all sides, about 8 minutes per batch. Transfer to a plate.

3. 3

   Reduce heat to medium, add 1 diced yellow onion and 6 smashed garlic cloves, and sweat until translucent, 4 minutes.

4. 4

   Return pork to the pot with 2 tsp ground cumin, 2 tsp dried oregano, 2 bay leaves, the juice of 2 oranges, the juice of 1 lime, and 1 cup (240 ml) chicken stock. Liquid should come halfway up the meat.

5. 5

   Bring to a gentle simmer, cover, and braise in a 325°F (160°C) oven for 2.5 hours, until fork-tender.

6. 6

   Meanwhile, char 8 tomatillos, 2 jalapeños, and 3 unpeeled garlic cloves under the broiler until blackened in spots, 6-8 minutes. Blend with 1/2 cup cilantro, 1 tsp salt, and a splash of lime juice until slightly chunky.

7. 7

   Uncover the pork, raise oven to 450°F (230°C), and roast 20 minutes until the tops caramelize and edges crisp.

8. 8

   Shred pork with two forks, tossing in the reduced pan juices. Serve on warm corn tortillas topped with charred salsa verde, diced onion, and cilantro.