Local Meal Planner

Method

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Finely dice one onion and combine it with the cilantro; refrigerate for serving. Quarter the remaining onion.
Season the pork with the kosher salt and place it in a snug 9-by-13-inch baking dish. Quarter the orange, squeeze its juice over the pork, and add the squeezed orange pieces.
Add two onion quarters, four garlic cloves, the bay leaves, cinnamon stick, and vegetable oil. Cover tightly with foil and bake at 275°F until fork-tender, about 31/2 hours.
Remove and discard the orange peel, onion, garlic, cinnamon, and bay leaves. Strain the pork, rendered fat, and cooking liquid for 10 minutes. Return the pork to the baking dish, reserve about 1/2 cup cooking liquid, skim off the fat, and add the fat back to the pork. Shred into large pieces and season with salt to taste.
Add the tomatillos, remaining onion quarters, remaining garlic, and jalapeños to the reserved cooking liquid. Add water to about 1 inch below the top of the vegetables. Boil, reduce to a simmer, and cook until tender, about 10 minutes. Blend until smooth, season with salt, cool, and refrigerate.
To serve, heat the broiler to high with the rack about 4 inches from the element. Broil the shredded pork until browned and crisp, about 6 minutes. Stir and broil again for about 6 minutes.
Warm the tortillas in a hot skillet, briefly dipping each one in water first. Stack two tortillas, fill with 2–3 tablespoons of carnitas, and top with salsa verde, diced onion, cilantro, and queso fresco. Serve with lime wedges.