Carnitas Tacos

Return all pork to the pot. Add halved onion, smashed garlic cloves, bay leaves, and fresh orange and lime juice. The liquid should come halfway up the meat.

Bring to a gentle simmer, then cover and cook on low heat for 2.5-3 hours, turning the meat occasionally. The pork should be completely tender and falling apart when done.

Remove the lid and increase heat to medium. Continue cooking for 30-40 minutes, allowing the liquid to evaporate and the pork to start frying in its own fat.

Once most liquid has evaporated, use two forks to shred the pork into smaller pieces while it's still in the pot. This creates more surface area for crisping.

Spread the shredded pork in an even layer and let it fry undisturbed for 3-4 minutes until the bottom develops crispy, golden-brown edges.

Stir and repeat the crisping process 2-3 more times, ensuring all the meat gets some crispy bits. The carnitas should be juicy inside with plenty of crunchy exterior.

Taste and adjust seasoning with more salt if needed. Squeeze additional lime juice over the meat for brightness and to balance the richness.

Warm corn tortillas directly over a gas flame or in a dry skillet until lightly charred and pliable. This takes about 30 seconds per side.

Fill each tortilla with generous portions of carnitas. Top with finely chopped white onion, fresh cilantro, lime wedges, and your choice of salsa verde or roja.

Serve immediately while the tortillas are warm and the carnitas are still crispy. Offer additional toppings like radishes, avocado, or pickled jalapeños on the side.