Authentic Carnitas Recipe (Tacos De Carnitas)

Pat the pork pieces dry and season all over with 1 tablespoon kosher salt and 1 teaspoon black pepper, then sprinkle on 1 teaspoon cumin and 1 teaspoon dried Mexican oregano so the spices stick. Heat 2 tablespoons vegetable oil or lard in a heavy pot or Dutch oven over medium high heat and brown the pork in batches, don't crowd the pan, about 3 to 4 minutes per side until golden. Transfer browned pork to a plate.

Lower heat to medium, add the 4 smashed garlic cloves and the large white onion cut into quarters to the pot and saute a minute to loosen the browned bits. Toss in 2 bay leaves and the small cinnamon stick if using. Pour in the juice of 1 medium orange plus the reserved bit of orange peel for extra scent, and 2 tablespoons fresh lime juice, then add 1 cup low sodium chicken broth or water and scrape the bottom of the pot to deglaze.

Return the pork to the pot so it's partially submerged, bring to a simmer, cover and braise gently until fork tender, about 2 to 2 1/2 hours on the stove over low or 2 1/2 to 3 hours in a 300 F oven. Check once or twice and add a little more water or broth if it looks too dry. Taste near the end and adjust salt.

When the pork is falling apart, remove it to a tray and shred with two forks, reserving the braising liquid. Skim a little fat from the liquid if there's a lot, but keep some for flavor. Strain a cup of the cooking liquid and set aside for moistening while crisping.

For classic crispy edges, heat 2 tablespoons additional lard or oil in a large skillet over medium high. Add the shredded pork in an even layer, pour a few tablespoons of the reserved cooking liquid over it to help the meat fry and brown, then let it sit without stirring for a couple minutes so edges get crisp. Stir and press down again until you get lots of little crunchy bits, about 6 to 8 minutes total. Alternate method: spread shredded pork on a rimmed baking sheet, drizzle with fat and broil 3 to 5 minutes until edges crisp.

Warm the 12 to 16 small corn tortillas on a hot comal or skillet, a few seconds each side until pliable and slightly charred, then keep them wrapped in a clean towel to stay warm. You can also warm them directly over a gas flame if you want more char.

Build tacos by spooning the crispy carnitas into tortillas and topping with chopped fresh cilantro, the finely diced small white onion, a squeeze of lime from the wedges, and salsa or hot sauce to taste. Don't drown them in sauce, a little bright acid goes a long way.

Tip: Save extra braising liquid to reheat the meat later or to flavor rice and beans. If you want extra citrus aroma, finely grate a bit of the orange peel over the finished tacos. Leftovers crisp up even better the next day, so don't be shy with the fat, it's part of the charm.