📖 Instructions

1. First, let's tackle the carnitas. Get a large skillet hot over medium heat. Add about 2 lbs of pork shoulder, cut into 1-inch cubes. I prefer using boneless, but feel free to use bone-in. Cook until browned on all sides. This step adds tons of flavor! Season generously with cumin, chili powder, garlic powder, salt, and pepper. Don't be shy with the seasoning.
2. Next, pour in 1 cup of chicken broth and 1/2 cup of orange juice. Bring to a simmer, then reduce heat to low, cover, and let the pork braise for about 1 ½ - 2 hours, or until it's incredibly tender and easily shreds with a fork. Seriously, the pork should practically fall apart.
3. While the carnitas are simmering, let's make the salsa verde. In a blender, combine 1 pound of tomatillos (husked and rinsed), 2 jalapeños (seeded, if you prefer less heat--but who doesn't like a little fire?!), 1/4 cup of chopped cilantro, 1/4 cup of chopped white onion, 2 cloves of garlic, and the juice of 1 lime. Blend until super smooth. Season with salt to taste. Adjust as needed.
4. Now, for the kimchi! If you're making your own, you're an amazing human! (Check online for recipes). If using store-bought, all you need to do is give it a quick rinse to remove excess brine. Then, set aside until ready to use.
5. Once the pork is tender, remove it from the skillet and shred it using two forks. Return the shredded pork to the skillet to coat it with the delicious braising liquid. Now, let's assemble the tacos!
6. Warm up your taco shells or tortillas. Fill each shell with a generous portion of the carnitas, a dollop of kimchi (as much or little as you like!), and a spoonful of the vibrant salsa verde. Don't forget to garnish with extra cilantro, a squeeze of lime, and maybe even a sprinkle of cotija cheese. And there you have it; taco perfection!