Carnitas Lettuce Tacos with Radish and Onion Pickle

Ingredients

• 800g pork shoulder, cubed
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tsp cumin
• 1 tsp dried oregano
• salt and pepper
• 8 radishes, thinly sliced
• 1/2 red onion, thinly sliced
• 1/3 cup apple cider vinegar
• large lettuce leaves (romaine or butter)
• 1/4 cup fresh cilantro
• lime wedges

Method

1. Place pork, garlic, bay leaves, cumin, oregano, salt, and pepper in a pot with just enough water to cover; simmer for 30-35 minutes until pork is very tender and cooked through (internal temperature at least 63°C/145°F).
2. While pork cooks, combine radishes, red onion, and apple cider vinegar in a bowl; let pickle for at least 10 minutes.
3. Once pork is tender, increase heat and cook off remaining liquid until pork begins to crisp slightly at the edges, about 5 more minutes.
4. Warm lettuce leaves by running them quickly under hot water or placing them near the heat.
5. Shred or break the carnitas into bite-sized pieces.
6. Assemble tacos by filling lettuce leaves with carnitas, topped with pickled radish-onion mixture and cilantro; serve with lime wedges.