A delightful twist on the classic carnitas tacos, featuring tender pork with a crispy finish, paired with fresh toppings.
Trim excess fat from the pork shoulder and cut it into 1-inch cubes.
Leave some fat on the pork for flavor and crispiness.
Place the pork cubes in a large pot. Add water to cover the meat, along with orange zest, garlic, onion, red pepper flakes, cinnamon stick, bay leaves, oregano, salt, and ground cloves.
Ensure the water fully covers the pork for even cooking.
Bring the pot to a boil, then reduce to a simmer. Skim off any foam that forms on the surface. Simmer for 1.5 hours until the pork is tender.
Check occasionally to ensure the pork remains submerged, adding water if needed.
Increase the heat to evaporate the water, allowing the pork to fry in its own fat. Stir occasionally to prevent sticking and ensure even browning.
For extra crispiness, let the pork fry a bit longer, but watch closely to avoid burning.
Remove the bay leaves and cinnamon stick. Strain the pork using a fine strainer to remove excess fat.
Press gently with a wooden spoon to extract as much fat as possible.
Warm the tortillas in a skillet or microwave. Fill each tortilla with a few tablespoons of carnitas and top with cilantro, diced onion, and salsa verde.
Serve immediately for the best flavor and texture.
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