Pork Carnitas Tacos with Salsa Verde and Pickled Onions

Ingredients

• pork shoulder (boneless, cut into large chunks)1kg
• water500ml
• orange juice (freshly squeezed)200ml
• garlic cloves (smashed)6
• bay leaves2
• dried oregano1 tsp
• ground cumin1 tsp
• salt1.5 tsp
• black pepper0.5 tsp
• corn tortillas (small, warm)18
• tomatillos (husked and rinsed)500g
• serrano peppers (stemmed)3
• fresh cilantro (roughly chopped)60g
• red onion (thinly sliced)1 medium
• white vinegar120ml
• sugar1 tbsp
• vegetable oil2 tbsp
• cotija cheese (crumbled, optional)50g

Directions

1. 1

   Place pork chunks in a large heavy pot. Add water, orange juice, garlic, bay leaves, oregano, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook uncovered for 1.5 hours, stirring occasionally, until the liquid has mostly evaporated and the pork is very tender.

2. 2

   Meanwhile, make the pickled onions: combine vinegar, 120ml water, sugar, and 1 tsp salt in a small saucepan. Bring to a boil, then pour over sliced red onions in a heatproof bowl. Let cool to room temperature, then refrigerate.

3. 3

   For the salsa verde: place tomatillos and serranos in a small pot, cover with water, and simmer for 8 minutes until softened. Drain, then transfer to a blender with cilantro and a pinch of salt. Blend until smooth. Set aside.

4. 4

   Preheat the broiler. Transfer the cooked pork to a baking sheet (reserve any remaining fat in the pot). Shred the meat with two forks, then drizzle with a tablespoon of the reserved fat. Broil for 5–7 minutes, stirring halfway, until the edges are browned and crispy.

5. 5

   Warm tortillas on a dry skillet or directly over a gas flame for a few seconds per side. Fill each tortilla with a generous heap of carnitas. Top with salsa verde, pickled onions, and crumbled cotija if using. Serve immediately with lime wedges on the side.