Crispy Pork Carnitas Tacos with Cabbage Slaw

Prepare the vegetables for the slaw: finely shred 2 cups of green cabbage, peel and grate 1 medium carrot, and finely chop 1/4 cup of fresh cilantro. Thinly slice 1 jalapeño pepper into rounds for serving and set aside.

In a medium mixing bowl, whisk together the freshly squeezed juice of 1 lime, 1 tbsp of neutral cooking oil, 1/2 tsp of salt, and 1/4 tsp of black pepper. Add the shredded cabbage, grated carrot, and chopped cilantro to the bowl, tossing thoroughly to coat. Set aside to marinate at room temperature.

Shred 1 lb (raw equivalent) of leftover braised pork shoulder into bite-sized pieces using two forks. In a bowl, toss the shredded pork with 1 tsp of ground cumin, 1/2 tsp of dried oregano, 2 tbsp of orange juice, and the juice of 1/2 lime until evenly coated.

Heat 1 tbsp of neutral cooking oil in a large cast-iron skillet over medium-high heat. Spread the seasoned shredded pork in a single, even layer across the pan.

Cook the pork undisturbed for 4 to 5 minutes until the bottom layer becomes deeply browned and crispy. Stir the pork to flip, and cook for another 2 to 3 minutes to crisp up the remaining edges, then remove the pan from the heat.

Warm 6 corn tortillas in a separate dry skillet over medium-high heat for 30 seconds per side until soft and pliable. Keep them warm wrapped in a clean kitchen towel.

Assemble the tacos by dividing the crispy pork carnitas evenly among the 6 warm tortillas. Top each taco with a generous portion of the tangy cabbage slaw. Serve immediately with sliced jalapeño and the remaining lime cut into wedges on the side.