Tacos de Carnitas

For the pork:

3 pounds boneless pork shoulder, cut into 4-inch pieces

2 bay leaves

2 teaspoons dried oregano

1 tablespoon chili powder

1 tablespoon kosher salt

2 teaspoons ground cumin

2 teaspoons freshly cracked black pepper

1 medium yellow onion, quartered

4 garlic cloves, smashed

2 jalapeños, sliced into 4 slices each

2 large oranges, quartered

2½-3 cups chicken stock

2 limes

Preheat the oven to 375°F with a rack in the center position.

In a large Dutch oven, combine the bay leaves, oregano, chili powder, kosher salt, cumin, pepper, onion, garlic, jalapeños, squeeze the oranges and place the orange quarters and juice and chicken stock into the pot, add the juice of the limes.

Place the pork into the ingredients and cover. Cook for 3 hours or until the pork is very tender and can be pulled apart easily with a fork. Using a slotted spoon, transfer the pork to a sheet pan with parchment paper, discarding any large pieces of fat. Use two forks to shred the pork into 1-inch pieces or use your hands. Strain and de-fat the sauce. Toss the shredded meat with the strained sauce before serving and heat through if needed.

For the tacos:

corn tortillas

your favorite salsa verde

quick pickled red onions, see recipe below

crumbled queso fresco

limes wedges, for garnish

To serve the tacos, top with some warm pork tossed with its cooking liquid. Garnish with your favorite salsa verde, pickled red onions and queso fresco. Serve with lime wedges on the side.

For quick pickled red onions:

1 small red onion, shaved thin on a Japanese mandolin

juice of 1-2 limes, freshly squeezed

heavy pinch kosher salt

Place the red onion in a bowl. Squeeze the lime juice over the onions and season with a heavy pinch of salt. Combine and marinate for 10 minutes before serving.

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