Carnitas Tacos (Michoacán-Style Braised Pork Tacos)

Image may be NSFW.
Clik here to view.EnlargeCredit: Dylan + Jeni
SERVES 8–10
COOK TIME: ABOUT 2½ HOURS
 

Ingredients

FOR THE CARNITAS:
3 tbsp. lard or canola oil
3 lbs. skinless, bone-in pork shoulder, cut into 3″ pieces (have your butcher do this)
Kosher salt, to taste
¾ cup whole milk
8 cloves garlic, peeled and smashed
6 canned or jarred whole pickled jalapeños, plus ⅓ cup pickling liquid
1 large white onion, roughly chopped Juice of 2 limes and 2 oranges

FOR THE SALSA AND SERVING:
6 tomatillos, husked and cored
3 cloves garlic, peeled
2 plum tomatoes, cored
1 canned or jarred whole pickled jalapeño, stemmed, plus 3 tbsp. pickling liquid, plus more jalapeños for serving
Kosher salt, to taste
Corn tortillas, warmed, for serving
Roughly chopped cilantro and thinly sliced radishes, for garnish
Orange wedges, for serving
 

Instructions

1. 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.

2. 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.