Mexican Carnitas with Crispy Edges and Citrus

Season pork chunks generously with kosher salt, pepper, cumin, oregano, and coriander

Place seasoned pork in large vacuum-seal bag or zip-top bag

Add smashed garlic, bay leaves, cinnamon stick, orange zest, and lime zest to bag

Add juice of 2 oranges and 1 lime to the bag

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 180°F (82°C)

Submerge sealed bag in water bath, ensuring pork is fully submerged

Cook for 30 h for melt-in-your-mouth shredded texture

When cook time is complete, remove pork from bag and reserve liquid

Transfer pork to a large bowl, discard bay leaves and cinnamon stick

Using two forks, shred pork into bite-sized pieces

Strain cooking liquid through fine mesh strainer, skim off fat, reserve 1 cup defatted liquid

Add 1/2 cup reserved liquid to shredded pork and toss to moisten

Heat a large cast iron skillet or griddle over high heat

Add lard or oil to coat the pan

Working in batches, spread shredded pork in a single layer

Let pork cook undisturbed for 3–4 min until bottom is deeply crispy and golden

Flip sections and cook another 2–3 min for more crispy edges

Squeeze juice of 1 orange and 1 lime over crisping pork in pan

Transfer crispy carnitas to a serving platter

Warm corn tortillas on dry skillet or over gas flame until pliable and lightly charred

Serve carnitas with warm tortillas, diced onion, cilantro, lime wedges, salsa verde, and pickled jalapeños

Let guests build their own tacos