Carnitas En Salsa Verde

Ingredients:

• 1 Orange

• 3 Limes

• 7 garlic cloves halved

• 6 medium tomatillos husks removed (save the husk for tortillas) and halved

• 2 white onions quartered

• 2 Jalapeño peppers, stem removed and halved lengthwise

• 1 Serrano peppers

• 1 bunch cilantro leaves chopped and stems minced

• 3 pounds boneless pork shoulder, cut into 2-inch cubes (Boston butt)

• Queso Fresco - crumbled

• 1/4 cup Lard

• Fresh homemade corn tortillas

• Avocado lime crema

Spices:

• 2 bay leaves

• 1 cinnamon stick - crack into multiple pieces

• 1 Tablespoon Kosher Salt

• 1.5 Tablespoon Badia Complete Seasoning

Equipment:

• Saucepan

• Baking dish

• Baking sheet

• Tin foil

• Food processor, blender or nutribuller (for the salsa)

• Tortilla press (for homemade tortillas)

The Process:

• Turn oven to 275 F

• Place cubed pork shoulder in baking dish (1 layer)

• Add onion, orange, jalapeño, bay leaves, Badia Complete Seasoning, salt to the baking dish

• Add the lard

• Cover with tin foil

• Bake for 3.5 hours

• Remove from oven cool for 20 minutes

• Strain the meat reserving the cooking liquid

• Turn broiler on to high

• On a baking sheet shred the meat

• Using a syringe to get past the lard/fat layer, suck up cooking liquid and squirt on the shredded pork

• Broil for 7 minutes

• Toss in salsa verde

• Serve with homemade tortillas, cilantro, copped onions, avocado lime cream and cotija cheese