Crispy Orange-Braised Carnitas Tacos

Instructions

1. Season the pork with the salt, pepper, oregano, and cumin. Put it in a Dutch oven with the bay leaves, garlic, orange, lime, quartered onion, water, and lard or oil. Bring the pot to a bare simmer, cover, and move it to a 300F oven for about 2 1/2 to 3 hours, until the pork is fork-tender and the braising liquid smells deeply citrusy and savory.
2. Transfer the pork to a bowl and shred it into bite-size pieces. Strain the braising liquid, discard the spent citrus and onion, and skim off a few tablespoons of fat from the top so you have enough to crisp the meat.
3. Heat a large skillet over medium-high heat. Add a spoonful of the reserved fat, then spread the pork in a single layer. Let it sit undisturbed for 3 to 4 minutes until the edges turn dark gold and crackly, then toss and cook 1 to 2 minutes more. Splash in a few spoonfuls of the strained braising liquid so the meat stays juicy inside while the exterior stays crisp.
4. Warm the tortillas in a dry skillet for 20 to 30 seconds per side until pliable and lightly toasted. Keep them wrapped in a towel so they stay soft and steamy.
5. Fill the tortillas with the crisped carnitas and finish with diced onion, cilantro, and salsa verde. Serve immediately while the pork is still crunchy at the edges and the tortillas are hot.