Carnitas Tacos with Pickled Onion
Slow-braised pork shoulder finished crispy, served with quick-pickled red onion.
In the kitchen
Method
1
Combine pork with orange juice, rinds, onion, garlic, and bay in a heavy pot.
2
Simmer covered for 2 hours until tender, then uncover and reduce until juices fry the meat.
3
Crisp the carnitas in their own fat for 5 to 8 minutes.
4
Pile onto warm tortillas with pickled onions, cilantro, and lime.