Carnitas

Slow-cook

1. Heat the oven to 275°F (135°C) with a rack in the middle. Mix the diced onion (1) with the cilantro (½ cup) and refrigerate.

2. Season the pork with the kosher salt (8 g1 tbsp) and put it in a 9 × 13 inch glass baking dish; it should fill the dish with no extra space. Quarter the orange (1), squeeze the juice over the pork and tuck the squeezed pieces in.

3. Add the onion wedges, garlic cloves (4), bay leaves (2) and cinnamon sticks (2) and settle everything into an even layer. Pour the vegetable oil (60 ml¼ cup) over the top.

4. Cover tightly with foil and cook until the pork is fork-tender, about 3½ hours.

Drain and shred

1. Set a large fine sieve over a bowl or large measuring cup. Pick out and discard the orange, onion, garlic, cinnamon and bay leaves. Tip the pork, fat and juices into the sieve and drain 10 minutes.

2. Put the pork back in the dish. Skim the fat off the liquid and pour it back over the pork. Shred the pork into large chunks with your fingers or two forks and season with salt. It can be refrigerated at this point for a few days.

Crisp and serve

1. Heat the broiler to high with a rack 4 inches (10 cm) below it. Broil the pork until brown and crisp on top, about 6 minutes. Stir to expose new bits and broil until crisp again, 6 minutes more. Tent with foil.

2. Tortillas. Heat an 8-inch cast-iron skillet over medium-high heat. Dip a tortilla in a bowl of water, then cook it until the water has evaporated and it's browned in spots, about 30 seconds. Flip and cook 15 seconds more. Keep them warm in a tortilla warmer or a clean towel.

3. Serve. Stack two tortillas for each taco, add 2 to 3 tablespoons of carnitas, and top with the Roasted Tomatillo Salsa, the onion and cilantro, and the queso fresco (150 g1 cup). Serve with the limes (3).