Carnitas Tacos with Tomatillo Salsa



For the Carnitas:

  • 3 tablespoons lard or canola oil
  • 3 pounds skinless, boneless pork shoulder, cut into 3-inch pieces
  • Kosher salt, to taste
  • 10 garlic cloves, peeled and smashed
  • 1 large white onion, roughly chopped
  • ¾ cup whole milk
  • ¾ cup orange juice
  • ¼ cup lime juice
  • ¼ cup pickled jalapeño slices
  • ¼ cup jalapeño pickling liquid
  • 1 teaspoon orange zest

For the Salsa and Assembly:

  • 1 pound (8 small) tomatillos, husked and cored
  • 4 garlic cloves
  • 1 jalapeño—stemmed, halved and seeded
  • 3 tablespoons lime juice
  • Kosher salt, to taste
  • Corn tortillas, warmed, for serving
  • Roughly chopped cilantro, for garnish
  • Thinly sliced radishes, for garnish
  • Diced white onions, for garnish
  • Lime wedges, for serving


1. Make the carnitas: In a large Dutch oven, heat the lard over medium high heat. Season the pork with salt and add it to the pan. Cook, stirring as needed, until golden brown,15 minutes. Using a slotted spoon, transfer the pork to a bowl.

2. To the pan, add the garlic and onions, and cook until lightly golden, 5 minutes. Return the pork to the pan with the remaining carnitas ingredients and bring to a boil. Reduce the heat to a light simmer and cook, covered, until the pork is tender when pierced with a knife, 2 to 2½ hours. Using a slotted spoon, transfer the pork to a bowl. Add 1 cup of the braising liquid to the pork and, using two forks, roughly shred the carnitas into bite-size pieces. Season with salt.

3. Meanwhile make the salsa: Heat a large cast-iron skillet over high heat. Add the tomatillos, garlic and jalapeño, and cook, turning as needed, until charred, 4 to 5 minutes. Transfer to a blender to cool. Once cooled, add the lime juice and purée until smooth. Season with salt.

4. Serve the carnitas on corn tortillas with the salsa, cilantro, radish and onion, with lime wedges on the side.


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