Carnitas (Mexican Braised and Crisped Pork Tacos)

Carnitas

• 1.2 kg Pork shoulder, boneless
• 2 tsp Fine sea salt
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 6 cloves Garlic
• 350 ml Orange juice
• 2 leaves Bay leaves

Salsa verde and serving

• 450 g Tomatillo
• 1 piece Jalapeno pepper
• 1 medium White onion
• 20 g Fresh coriander
• 2 pieces Lime
• 12 pieces Corn tortillas

1. Cut the pork into large chunks. Season all over with the fine sea salt, ground cumin and dried oregano, then lightly crush the garlic cloves and add them to the pot.
2. Put the pork and garlic in a dutch oven and pour over the orange juice. Add the bay leaves, bring to a gentle simmer, then cover and cook on low for 2 hours, turning the pork once or twice, until very tender and shreddable.
3. While the pork cooks, make the salsa verde: remove the husks from the tomatillos and rinse off any stickiness. Simmer the tomatillos and jalapeno pepper in water for 8 to 10 minutes until the tomatillos turn olive-green and soften, then drain.
4. Finely dice half the white onion and roughly chop most of the fresh coriander, reserving a little coriander for serving. Finely chop the jalapeno pepper, then mash the cooked tomatillos with the jalapeno, diced onion, chopped coriander, the juice of 1 lime, and a pinch of the fine sea salt until spoonable and bright.
5. Transfer the pork to a board and shred it, discarding the bay leaves. Skim off and reserve a few tablespoons of the fat from the cooking liquid, then simmer the remaining liquid uncovered for 10 to 15 minutes until reduced and glossy.
6. Heat a large frying pan over medium-high heat and add the reserved fat. Add the shredded pork in an even layer and cook for 6 to 10 minutes, turning occasionally, until the edges are deeply browned and crisp, then splash in a little of the reduced cooking liquid to coat.
7. Warm the corn tortillas in a dry pan or directly over a low flame, turning until pliable and lightly toasted. Fill with the carnitas, top with the remaining diced white onion and reserved fresh coriander, and serve with lime wedges and the salsa verde on the side.

Made this recipe? Rate it — a comment is optional.