Carnitas Tacos

Ingredients

• 500 g Pork Shoulder
• 1 tbsp Kosher Salt
• 1 tsp Black Pepper
• 2 tbsp Lard
• 1 pcs White Onion
• 3 pcs Garlic
• 180 ml Orange Juice
• 2 pcs Bay Leaves
• 1 tsp Mexican Oregano
• 6 pcs Corn Tortillas
• 4 pcs Tomatillos
• 2 pcs Serrano Peppers
• 8 tbsp Cilantro
• 1 pcs Lime

Method

1. Pat {pork_shoulder} dry with paper towels so it browns instead of steams, then season all over with {kosher_salt} and {black_pepper}.
2. Heat a Dutch oven over medium heat and melt {lard}. Add {pork_shoulder} in a single layer and brown well, working in batches if needed so the pot is not crowded. Add {white_onion} and {garlic}, cook until fragrant and lightly softened, then add {orange_juice}, {bay_leaves}, and {mexican_oregano}. Season again with a pinch of {kosher_salt}, bring to a gentle simmer, cover, and cook on low heat until the {pork_shoulder} is very tender and shreds easily.
3. Set a dry skillet or comal over medium-high heat. Char {tomatillos} and {serrano_peppers} until blistered and lightly blackened in spots, turning as needed so they soften without burning.
4. Blend the charred {tomatillos} and {serrano_peppers} with half of the {cilantro}, a spoonful of braising liquid from the pot, and a pinch of {kosher_salt} until spoonable and bright. Taste and adjust salt.
5. Shred the braised {pork_shoulder}. Heat a large skillet over medium-high heat, add some rendered fat from the pot, then spread the {pork_shoulder} in an even layer. Cook without stirring until the edges are deep golden and crisp, then toss once and season with a little more {kosher_salt} if needed.
6. Warm {corn_tortillas} on a dry comal over medium heat until soft, lightly toasted, and flexible, then wrap them in a clean towel to keep them hot.
7. Fill the warm {corn_tortillas} with crisp {pork_shoulder}, spoon over the {tomatillos} salsa, and finish with the remaining {cilantro}, diced {white_onion}, and a squeeze of {lime} for brightness.