Slow-Cooked Pork Carnitas Tacos with Zesty Salsa Verde

Slow-Cooked Pork Carnitas Tacos with Zesty Salsa Verde ingredients

• Pork Carnitas
• Salsa Verde
• For Serving

How to make Slow-Cooked Pork Carnitas Tacos with Zesty Salsa Verde

1. Pat the 3 lbs boneless pork shoulder dry with paper towels. In a small bowl, combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, and 1 tsp dried oregano. Rub the spice mixture evenly over all sides of the pork.
2. Heat 2 tbsp lard or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Sear the pork shoulder on all sides until well-browned, about 3-4 minutes per side. This step builds deep flavor.
3. Remove the seared pork and set aside. Add the 1 quartered yellow onion, 4 smashed garlic cloves, 2 bay leaves, 1 quartered orange, and 1 halved lime to the pot. Sauté for 2-3 minutes until fragrant and slightly softened.
4. Deglaze the pot with 1 cup chicken broth or water, scraping up any browned bits from the bottom. Transfer the pork back into the pot, ensuring it's nestled among the aromatics and liquid. The liquid should come about halfway up the pork.
5. Bring the liquid to a simmer, then cover the pot tightly and transfer it to a preheated oven at 300°F (150°C) or a slow cooker set to low. Cook for 4-5 hours in the oven or 6-8 hours on low in a slow cooker, or until the pork is fork-tender and easily shreds.
6. While the pork cooks, prepare the Salsa Verde: Preheat your broiler. Arrange the 1 lb tomatillos, 1-2 serrano peppers, 1 jalapeño pepper, 0.5 small white onion, and 2 garlic cloves on a baking sheet. Broil for 5-7 minutes, turning occasionally, until the vegetables are softened and lightly charred.
7. Transfer the broiled vegetables (peppers, tomatillos, onion, garlic) to a blender. Add 0.5 cup fresh cilantro, 1 tbsp lime juice, and 0.5 tsp salt. Blend until smooth, adding a tablespoon of water if needed to reach desired consistency. Taste and adjust seasoning.
8. Once the pork is tender, carefully remove it from the pot and place it on a large cutting board. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat or bones. Remove and discard the bay leaves, orange, and lime from the cooking liquid.
9. Return the shredded pork to the pot with a ladleful or two of the cooking liquid, ensuring the pork is moist but not swimming. For crispy bits, spread the shredded pork onto a baking sheet and broil for 5-7 minutes, tossing once, until some edges are golden and slightly crispy.
10. Warm the 18-24 corn tortillas on a dry skillet over medium heat for about 30 seconds per side, until pliable. To assemble, place a generous portion of crispy carnitas onto each warm tortilla, top with a spoonful of Salsa Verde, a sprinkle of 0.25 cup chopped fresh cilantro, and 0.5 cup finely diced red onion. Serve immediately with extra lime wedges on the side.

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