Carnitas Tacos recipes

Ingredients

• 8 medium garlic cloves, peeled
• 1/2 medium white onion, roughly chopped
• 1 tablespoon dried Mexican oregano (I used regular oregano, which worked fine)
• 1/2 teaspoon dried thyme
• 5 teaspoons kosher salt (it’s a lot of salt but it’s also a lot of meat)
• 5 pounds boneless pork shoulder, cut into 2-inch chunks
• 3 dried bay leaves
• 1 cup Coca-Cola
• 1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped
• 1/2 cup coarsely chopped cilantro
• 2 fresh jalapeno or serrano chiles, coarsely chipped (including seeds) or more to taste
• 1 large garlic clove, peeled
• 2 tablespoons chopped white onion
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups diced seeded tomatoes (I used cherry tomatoes, which work great in winter)
• 1/3 cup finely chopped red onion
• Heaping 1/4 cup chopped cilantro
• 2 teaspoons finely grated lemon zest
• 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice, or more to taste
• 1 1/2 tablespoons finely chopped fresh serrano or jalapeño chiles (including seeds), or more to taste
• 1 1/2 teaspoons kosher salt

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