Pork Carnitas Tacos

• ### For the Pork
• 3-lbs boneless pork shoulder roast, cut into 2-inch pieces
• 1 TBSP kosher salt (half as much if using fine salt)
• 1 onion, peeled and quartered
• 5 garlic cloves, peeled and left whole
• 2 bay leaves
• 1 orange, sliced into 6-8 wedges
• 1/4 cup vegetable oil
• ### For the Cilantro Coleslaw
• 4 cups shredded cabbage or coleslaw mix (typical coleslaw package sold at the store)
• 1/2 bunch of cilantro, chopped
• juice of 2 limes
• 2 tsp honey, or more to taste
• 1/2 tsp coarse kosher salt
• 3 TBSP olive oil
• ### For the Carnitas Tacos
• 12-20 corn tortillas
• 1 jalapeno, sliced
• 1 cup queso fresco or feta cheese
• 1/2 bunch cilantro, chopped
• 2 limes, cut into wedges
• 1/2 white onion, chopped
• salsa or tomatillo salsa, homemade or store bought

Instructions

1. 1

   Preheat the oven to 275°F (135°C). Season the pork with salt.

2. 2

   Place the seasoned pork into a baking pan or a Dutch oven in a single layer. Squeeze the orange wedges over the top of the pork. Scatter the squeezed orange halves, onions, garlic, and bay leaves around the pork. Pour the vegetable oil all over the pork.

3. 3

   Cover the dish tightly with a lid or aluminium foil. Bake in the preheated oven for 3½ hours.

4. 4

   Once cooked, remove and discard the oranges, onions, and bay leaves. Strain the liquid into a separate dish and set aside for another use. If you refrigerate this liquid overnight, the fat will rise to the top and it will be very easy to separate. Make sure the pork is well drained and then shred it with two forks. Refrigerate until needed.

5. 5

   For the cilantro coleslaw, mix all of the ingredients together in a large bowl. Allow it to sit on the counter for the flavours to meld. Season more as needed.

6. 6

   Heat the tortillas, one at a time, in a cast iron skillet over medium-high heat until browned in spots (about 30 seconds per side).

7. 7

   For the pork, preheat the broiler on high. Scatter the pork in a single layer on a large baking sheet. Broil for about 6 minutes, stir the pork, and broil for another 3–4 minutes. Your pork should still be very tender but with a crunchy, brown, and crisp texture on the surface.

8. 8

   To serve, place 2–3 tablespoons (30–45ml) of the pork mixture on each tortilla. Top with cilantro-lime coleslaw, lime wedges, onions, jalapeño slices, and sprinkle some cheese on top. Serve with salsa or tomatillo salsa.