Carnitas Tacos With Pickled Red Onion

Step 1: Preheat the oven to 250 degrees.

Step 2: Heat a large cast iron skillet over medium heat. Add the garlic to the pan; cook 8 minutes or until the skins are well charred, turning occasionally. Remove cloves from the pan; cool 5 minutes and discard the skins.

Step 3: Combine the garlic, orange rind, orange juice, achiote paste, and 2 teaspoons oil in a mini food processor. Process until smooth.

Step 4: Sprinkle 1 teaspoon salt over the pork. Brush the achiote mixture evenly over the pork. Place the pork in a medium Dutch oven and cover. Bake at 250 degrees for 6 hours. Remove from the oven and let rest for 30 minutes.

Step 5: While the pork cooks, place the onion in a medium bowl. Combine 1/2 cup water, vinegar, agave, and remaining 3/4 teaspoons salt in a saucepan over medium-high heat. Bring to a boil, stirring until the salt dissolves.

Step 6: Pour the mixture over the onions; stir. Cover the bowl with plastic wrap; cool to room temperature, rearranging as needed to keep the onion submerged. Refrigerate for at least 1 hour.

Step 7: Place the pork on a cutting board; shred with 2 forks. Discard the fat.

Step 8: Heat a large cast iron skillet over medium high heat. Add 2 tablespoons oil to the pan; swirl to coat. Add 1 cup shredded pork to the pan in an even layer; cook 3 minutes or until a crust develops, turning once. Place the crisped pork on a platter. Repeat the procedure with the remaining shredded pork.

Step 9: Place 2 warm tortillas on each of 6 plates. Top each tortilla with 1 1/2 ounces crisped pork, 1 tablespoon tomatillo salsa, and 1 tablespoon pickled red onion.