No-Waste Tacos de Carnitas With Salsa Verde | Dinners | Umami

Ingredients

• 2 medium onions, divided
• 1/2 cup (8g) chopped cilantro
• 3 pounds boneless pork shoulder, cut into 2-inch cubes
• 1 tablespoon (8g) kosher salt, plus more to taste
• 1 medium orange
• 6 cloves garlic, halved, divided
• 2 bay leaves
• 1 cinnamon stick, broken into three or four pieces
• 1/4 cup (60ml) vegetable oil
• 6 medium tomatillos (about 1 1/2 pounds, 0.7kg), peeled and halved
• 2 jalapeño peppers, stem removed and halved lengthwise
• 24 corn tortillas
• 1 cup (150g) crumbled queso fresco or feta
• 3 limes, cut into wedges