Carnitas Tacos with Pickled Onions

Ingredients

• 2 lbs pork shoulder, cut into 2-inch chunks
• 4 tbsp lard or vegetable oil
• 1 white onion, halved
• 3 bay leaves
• 1 tsp cumin
• 1 tsp dried oregano
• salt and pepper to taste
• 8 corn tortillas
• 2 red onions, thinly sliced
• 1/2 cup white vinegar
• 2 tbsp sugar
• 1 jalapeño, sliced
• fresh cilantro

Method

1. In a heavy pot, heat lard and brown pork chunks on all sides for 8 minutes.
2. Add quartered onion, bay leaves, cumin, oregano, salt, and pepper. Cover and cook on low heat for 2.5 hours until meat shreds easily and is cooked through (internal temperature at least 63°C/145°F).
3. While pork cooks, combine vinegar, sugar, and salt in a bowl. Add sliced red onions and jalapeño; let pickle for 1 hour.
4. Shred cooked pork and return to pot, stirring to coat in fat. Increase heat and cook uncovered for 5 minutes until edges crisp.
5. Warm tortillas over a flame.
6. Serve carnitas in tortillas topped with pickled onions and cilantro.