1500 g boneless pork shoulder, cut into 2-inch cubes
8 g kosher salt
1 medium orange
6 cloves garlic, halved
2 bay leaves
1 cinnamon stick, broken into three or four pieces
60 ml vegetable oil
900 g tomatillos, peeled and halved
2 jalapeño peppers, halved lengthwise
24 small tortillas
150 g crumbled queso fresco or feta
3 limes, cut into wedges
Instructions
Adjust oven rack to middle position and preheat oven to 135°C. Prepare onions and cilantro. Season pork with salt and place in a glass baking dish. Squeeze orange juice over pork and add Orange pieces, onion quarters, garlic, bay leaves, and cinnamon stick to the dish. Pour vegetable oil over the surface and cover tightly with foil. Cook for about 3 1/2 hours until pork is fork-tender.
Remove and discard orange peel, onion, garlic, cinnamon stick, and bay leaves. Drain pork and shred into large chunks. Skim fat and add back to pork. Season to taste and refrigerate.
In a saucepan, cook tomatillos, onion, garlic, and jalapeños until tender. Blend to make salsa and season to taste. Refrigerate.
Preheat broiler and broil pork until brown and crisp. Heat tortillas in a skillet.
To serve: Stack two tortillas, add carnitas, salsa verde, onions, cilantro, and queso fresco. Serve with lime wedges.