Pork Carnitas Tacos with Salsa Verde

Prepare the Carnitas: Preheat oven to 325°F (160°C).

In a Dutch oven or heavy-bottomed pot, combine the pork shoulder (cut into 2-inch pieces), lard or oil, orange juice, water, and 1 tsp salt. The liquid should come about halfway up the sides of the pork. If not, add a little more water.

Bring to a simmer over medium heat, then cover and transfer to the preheated oven. Braise for 2 to 3 hours, or until the pork is fork-tender and easily shreds.

Crisp the Carnitas: Remove the pork from the pot and shred it using two forks. Discard most of the liquid, leaving about 1/4 cup in the pot. Return the shredded pork to the pot with the reserved liquid.

Increase the oven temperature to 400°F (200°C). Spread the shredded pork in a single layer in the pot (or on a baking sheet if preferred). Roast for 15-20 minutes, or until the edges are browned and crispy. You can also achieve this by broiling for a few minutes, watching carefully to prevent burning.

Make the Salsa Verde: While the carnitas are crisping, combine the tomatillos, white onion, jalapeño, cilantro, lime juice, garlic, and 1/4 tsp salt in a blender or food processor. Pulse until the salsa is chunky or smooth, to your preference. Taste and adjust seasoning if needed.

Assemble the Tacos: Warm the corn tortillas by briefly heating them in a dry skillet or over an open flame.

Fill each tortilla with a generous portion of the crispy carnitas. Top with salsa verde.

Serve immediately.