Carnitas Tacos with Tomatillo Salsa
INGREDIENTS
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3 tablespoons lard or canola oil
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3 pounds skinless, boneless pork shoulder, cut into 3-inch pieces
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Kosher salt, to taste
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10 garlic cloves, peeled and smashed
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1 large white onion, roughly chopped
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3/4 cup whole milk
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3/4 cup orange juice
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1/4 cup lime juice
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1/4 cup pickled jalapeño slices
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1/4 cup jalapeño pickling liquid
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1 teaspoon orange zest
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For the Salsa and Assembly:
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1 pound (8 small) tomatillos, husked and cored
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4 garlic cloves
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1 jalapeño—stemmed, halved and seeded
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3 tablespoons lime juice
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Kosher salt, to taste
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Corn tortillas, warmed, for serving
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Roughly chopped cilantro, for garnish
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Thinly sliced radishes, for garnish
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Diced white onions, for garnish
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Lime wedges, for serving
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