No-Waste Carnitas

🥘 Ingredients

• bay leaves
  2
• cilantro
  1/2 c
• cinnamon stick
  1
• corn tortillas
  24
• garlic
  6 cloves
• jalapeño peppers
  2
• kosher salt
  1 tbsp
• limes
  3
• onion
  2 medium, 1/2
• orange
  1 medium
• pork shoulder
  3 lb
• queso fresco
  1 c
• tomatillos
  6 medium
• vegetable oil
  4 tbsp

🍳 Cookware

• 9x13 inch baking dish
• fine-mesh strainer
• 1-quart liquid measuring cup
• fat separator
• medium saucepan
• immersion blender
• countertop blender
• 8-inch cast iron skillet
• bowl
• tortilla warmer

1. 1

   Adjust oven rack to middle position and preheat oven to 275°F (135°C).
2. 2

   Cut onion into fine dice and combine with cilantro .

   onion: 1 medium, cilantro: 1/2 c
3. 3

   Refrigerate until needed.
4. 4

   Split onion into quarters.

   onion: 1 medium
5. 5

   Set aside.
6. 6

   Season pork shoulder with kosher salt and place in a 9x13 inch baking dish .

   pork shoulder: 3 lb, kosher salt: 1 tbsp
7. 7

   The pork should fill the dish with no extra space.
8. 8

   Split orange into quarters and squeeze juice over pork.

   orange: 1 medium
9. 9

   Nestle squeezed orange pieces into dish.
10. 10

    Add onion , garlic , bay leaves , and cinnamon stick to dish.

    onion: 1/4, garlic: 4 cloves, bay leaves: 2, cinnamon stick: 1
11. 11

    Nestle everything into an even layer.
12. 12

    Pour vegetable oil over surface.

    vegetable oil: 4 tbsp
13. 13

    Cover dish tightly with aluminum foil and place in the oven.
14. 14

    Cook until pork is fork tender, ⏱️ 3.5 hours .
15. 15

    Set fine-mesh strainer over a 1-quart liquid measuring cup .
16. 16

    Using tongs, remove and discard orange peel, onion, garlic, cinnamon stick, and bay leaves.
17. 17

    Transfer pork, rendered fat, and cooking liquid to strainer.
18. 18

    Let drain ⏱️ 10 minutes .
19. 19

    Transfer pork back to baking dish.
20. 20

    Using a flat spoon or fat separator , skim fat from surface and add back to pork.
21. 21

    Shred pork into large chunks with fingers or two forks.
22. 22

    Season to taste with salt.
23. 23

    Refrigerate until ready to serve.
24. 24

    Transfer remaining cooking liquid to medium saucepan .
25. 25

    Add tomatillos , onion , garlic , and jalapeño peppers to saucepan with strained pork liquid.

    tomatillos: 6 medium, onion: 1/4, garlic: 2 cloves, jalapeño peppers: 2
26. 26

    Add water until it is about 1 inch below the top of the vegetables.
27. 27

    Bring to a boil over high heat, reduce to a simmer, and cook until all vegetables are completely tender, ⏱️ 10 minutes .
28. 28

    Blend salsa with immersion blender or in a countertop blender until smooth.
29. 29

    Season to taste with salt.
30. 30

    Allow to cool and refrigerate until ready to use.
31. 31

    Preheat broiler to high with oven rack 4 inches below heating element.
32. 32

    Broil pork until brown and crisp on surface, ⏱️ 6 minutes .
33. 33

    Remove pork, stir with a spoon to expose new bits to heat, and broil again until crisp, ⏱️ 6 minutes .
34. 34

    Tent with foil to keep warm.
35. 35

    Heat corn tortillas .

    corn tortillas: 24
36. 36

    Preheat 8-inch cast iron skillet over medium-high heat until hot.
37. 37

    Working one tortilla at a time, dip tortilla in bowl filled with water.
38. 38

    Transfer to hot skillet and cook until water evaporates from first side and tortilla is browned in spots, ⏱️ 30 seconds .
39. 39

    Flip and cook until dry, ⏱️ 15 seconds .
40. 40

    Transfer tortilla to a tortilla warmer , or wrap in a clean dish towel.
41. 41

    Repeat with remaining tortillas.
42. 42

    Stack two tortillas on top of each other.
43. 43

    Add pork to center.
44. 44

    Top with salsa verde, chopped onions and cilantro, and queso fresco .

    queso fresco: 1 c
45. 45

    Serve with limes .

    limes: 3