Crispy Carnitas-Style Pork Tacos

1. Season the pork. Pat pork dry. Toss with salt, pepper, cumin, and oregano.

2. Sear for flavor. Heat oil in a Dutch oven over medium-high. Sear pork in batches until deeply browned on 2 to 3 sides, 2 to 3 minutes per side. Transfer to a plate.

   

3. Build the braise. Lower heat to medium. Add onion and cook 2 to 4 minutes until softened, scraping up browned bits. Add garlic and cook 30 seconds. Add broth, orange juice, lime juice, and bay leaves. Return pork and any juices to the pot.

4. Simmer until fork-tender. Bring to a gentle simmer (bare bubbles), cover, and cook on low for 1 hour 15 minutes to 2 hours 30 minutes, until the pork pulls apart easily with a fork. Start checking around 75 minutes and keep going as needed. The time depends on your cut and how gentle your simmer is.

5. Make the salsa verde. While the pork cooks, boil tomatillos and jalapeño in a small pot of water until the tomatillos turn dull green, soften, and the skins may split, 6 to 8 minutes. Drain. Blend with onion, cilantro, garlic, lime juice, and salt. Add a splash of water if needed. Taste and adjust salt and lime.

   

6. Shred the pork. Remove pork to a bowl and shred with two forks. Skim excess fat from the pot if you want, but keep the cooking liquid. You will use a little to keep the meat juicy while it crisps.

7. Crisp the edges. Heat a large skillet over high heat. Add a thin film of oil. Spread shredded pork in an even layer and let it sear undisturbed 2 to 3 minutes. If you have a lot of pork, work in batches so it crisps instead of steaming. Splash in a few tablespoons of cooking liquid, stir, and let it sear again. Repeat until you have crisp bits and juicy meat. If the pan looks wet, back off the liquid. Too much prevents browning.

   

8. Warm the tortillas. Toast tortillas in a dry skillet 20 to 30 seconds per side, or wrap and microwave until flexible.

9. Assemble. Fill tortillas with pork. Spoon on salsa verde. Finish with diced onion, cilantro, and a squeeze of lime. Add queso fresco or radishes if you are feeling fancy.

   

Matt's note: If the pork tastes good but not great, it usually needs either more salt or more lime. Add a pinch, taste, repeat. That is the whole game.