Recipe: Carnitas tacos, courtesy of Jen Lindsey of the Table.

Yields 24 tacos


4 lbs pork shoulder, cut into 2 inch pieces 3 cups chicken stock 1 large white onion, sliced thin 1 medium orange, cut into quarters 8 cloves garlic, smashed 3 bay leaves 2 Tbsp Mexican oregano 2 Tbsp cumin seed 1 small chipotle pepper 1Tbsp kosher salt Method

Place all ingredients into a wide stock pot – bring to a boil then lower the heat to a simmer.

Cook for 1 ½ to 2 hours until the pork is tender and most of the liquid has evaporated.

Remove the bay leaves and orange pieces – transfer the pork into an oven safe dish.

Pre-heat the oven to 450* and cook the pork uncovered until it begins to crisp and brown – about 20-30 minutes.

Serve carnitas on corn tortillas, sprinkle with minced white onion, thinly sliced radishes, cilantro and lime wedges.