Slow-Braised Pork Carnitas with Charred Salsa Verde

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.

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.

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

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.

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

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.

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

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.