Carnita Tacos with Salsa Verde and Pickled Red Onion

1. Cut the pork shoulder into roughly 4 inch pieces. Season the pork shoulder with kosher salt, rubbing on all sides. Place the pork shoulder in the refrigerator and allow to dry brine overnight

2. Preheat the oven to 325 °F. Remove the pork shoulder from the refrigerator and let sit at room temp for 1 hour before cooking.

3. In a large Dutch oven, heat the oil over high heat. Working in batches (if necessary) place the pork in the pot and brown, turning as needed, until a crust forms on all sides. Remove and set aside.

4. Add the onion and garlic to the pot and sauté until slightly tender and automatic. Add the whole spices and toast for 1 minute or until fragrant.

5. The orange juice, lime juice, and beer scrapping the fond off the bottom of the pot. Add the remaining spices and pork shoulder back into the pot and allow to come to a simmer.

5. Once at a simmer cover and place into the oven for 3 - 3 ½ hours or until pork to the desired tenderness.

6. While the pork is cooking proceed to make the salsa. Heat a sauté pan over medium heat. Add oil, onions, serranos, and garlic. Cook, stirring occasionally, until everything is golden brown and tender. Remove from heat and allow to cool to room temperature.

7. Transfer the cooked onions, serranos, and garlic to a blender. Add blanched cilantro, ice water, and salt. Puree on high until the salsa is super creamy. Taste & adjust seasoning with salt, chicken bouillon, or sugar.

8. Make the pickled red onions. Place the water, vinegar, sugar, and salt into a small sauce pan. Heat the mixture until the sugar and salt have completely dissolved.

9. Cut the red onion in half, then thinly slice and place into a mason jar. Pour the mixture in the sauce pan (from step 8) into the mason jar until it reaches the top. Let cool at room temperature and then transfer to the refrigerator.

10. Remove from the oven and let rest for 10 minutes. Remove the pork and shred, removing any large pieces of fat that did not render. Strain the braising liquid and reserve for later.

11. Pre-heat the oven to broil with the rack place towards the top of the oven. Transfer the shredded pork with some of the reserved braising liquid to sheet pan. Place the sheet pan into the oven until the pork becomes slightly crispy. Allow to slightly cool and add additional braising liquid if needed.