Season pork chunks with kosher salt. Sear in lard over medium-high heat in a Dutch oven until browned on all sides, about 8 minutes total.
Add garlic, orange juice and peel, bay leaves, and onion, plus enough water to just cover the pork. Bring to a simmer, cover, and cook on low 2½-3 hours (or 90 minutes in a pressure cooker) until fork-tender.
Shred the pork with two forks, discarding the bay leaves and orange peel. Spread the shredded pork on a sheet pan and broil 5-7 minutes until the edges are crisp and caramelized.
In a dry skillet over high heat, char the corn kernels 4-5 minutes, stirring occasionally, until spotted black in places. Let cool slightly.
Toss the charred corn with diced tomato, red onion, jalapeño, cilantro, lime juice, and cotija cheese.
Warm corn tortillas directly over a gas flame or in a dry skillet until pliable and lightly charred, about 20 seconds per side.
Fill warm tortillas with the crispy carnitas and top generously with charred corn salsa.
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