Carnitas Tacos (Michoacán-Style Braised Pork Tacos)

Name: Carnitas Tacos (Michoacán-Style Braised Pork Tacos)
Ingredients: 3 tbsp. lard or canola oil; 3 lb. skinless, bone-in pork shoulder, cut into 3″ pieces (have your butcher do this); Kosher salt, to taste; 3⁄4 cup whole milk; 8 cloves garlic, peeled and smashed; 6 canned or jarred whole pickled jalapeños; 1⁄3 cup jalapeño pickling liquid, from above; 1 large white onion, roughly chopped; 2 limes, juiced; 2 oranges, juiced; 6 tomatillos, husked and cored; 3 cloves garlic; 2 plum tomatoes, cored; 1 canned or jarred whole pickled jalapeño, stemmed; 3 tbsp. jalapeño pickling liquid, from above, plus more for serving; Kosher salt, to taste; Corn tortillas, warmed, for serving; Roughly chopped cilantro and thinly sliced radishes, for garnish; Orange wedges, for serving

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Servings: 9

Carnitas Tacos (Michoacán-Style Braised Pork Tacos)

Instructions

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Step 1

Instructions

Step 2

Make the carnitas: Melt lard in an 8-qt. saucepan over medium-high. Season pork with salt; cook, turning as needed, until browned, 10–12 minutes. Add milk, garlic, jalapeños and pickling liquid, onion, and lime and orange juices; boil. Reduce heat to medium-low; cook, covered, until pork is tender, about 2 hours. Let pork cool and transfer to a cutting board; chop into bite-size pieces. Strain cooking liquid and return to pan; stir in pork and keep warm. Make the salsa and serve: Heat a 12″ cast-iron skillet over medium-high; cook tomatillos, garlic, and tomatoes, turning as needed, until blackened all over, 12–15 minutes, and transfer to blender. Add jalapeño and pickling liquid, and salt; purée until smooth. Serve carnitas on tortillas with salsa; garnish with cilantro and radishes. Serve with more pickled jalapeños and the orange wedges.

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