Carnitas Tacos (Michoacán-Style Braised Pork Tacos) | Saveur

Name: Carnitas Tacos (Michoacán-Style Braised Pork Tacos) | Saveur
Ingredients: 3 tbsp. lard or vegetable oil; 3 lb. skinless bone-in pork shoulder, cut into 3-in. pieces (have your butcher do this); Kosher salt, to taste; 3 ⁄ 4 cup whole milk; 8 cloves garlic cloves, peeled and smashed with the heel of a knife; 6 jalapeño pickling liquid, from above; 1 ⁄ 3 cup jalapeño pickling liquid, from above; 1 large white onion, coarsely chopped; 1 ⁄ 4 cup fresh lime juice; 2 ⁄ 3 cup fresh orange juice; 6 tomatillos, husked and cored; 3 cloves garlic; 2 plum tomatoes, cored; 1 canned or jarred whole pickled jalapeño, stemmed; 3 tbsp. jalapeño pickling liquid, from above, plus more for serving; Warm corn tortillas; Coarsely chopped cilantro; Thinly sliced radishes; Orange wedges

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In this version of carnitas — Mexican-style pulled pork — a splash of spicy pickled jalapeño brine in the cooking liquid provides a tart punch.

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Ingredients

3 tbsp. lard or vegetable oil
3 lb. skinless bone-in pork shoulder, cut into 3-in. pieces (have your butcher do this)
Kosher salt, to taste
3⁄4 cup whole milk
8 cloves garlic cloves, peeled and smashed with the heel of a knife
6 jalapeño pickling liquid, from above
1⁄3 cup jalapeño pickling liquid, from above
1 large white onion, coarsely chopped
1⁄4 cup fresh lime juice
2⁄3 cup fresh orange juice
6 tomatillos, husked and cored
3 cloves garlic
2 plum tomatoes, cored
1 canned or jarred whole pickled jalapeño, stemmed
3 tbsp. jalapeño pickling liquid, from above, plus more for serving
Warm corn tortillas
Coarsely chopped cilantro
Thinly sliced radishes
Orange wedges