Crispy Pork Carnitas

Ingredients

• 3 lb pork shoulder, in big chunks
• 1 orange, halved
• 1 onion, quartered
• 5 cloves garlic
• 2 tsp cumin + 1 tsp oregano + 2 bay leaves
• Corn tortillas
• White onion, cilantro, lime, salsa verde

Method

1. Season the pork well and nestle in a pot with the onion, garlic, spices, the squeezed orange (drop the halves in too), and water halfway up.
2. Cover and simmer low — or braise in a 300°F oven — for about 2 hours, until fork-tender.
3. Uncover, crank the heat, and let the liquid cook off so the pork fries in its own rendered fat, shredding and crisping the edges. This crackly-crisp-meets-juicy contrast is the whole point.
4. Pile into warm tortillas with onion, cilantro, a squeeze of lime, and salsa verde.