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Ingredients

• 2 medium onions
• 1/2 cup chopped cilantro
• 3 pounds boneless pork butt (shoulder), rind removed, cut into 2-inch cubes
• Kosher salt
• 1 medium orange
• 6 cloves garlic, split in half
• 2 bay leaves
• 1 cinnamon stick, broken into three or four pieces
• 1/4 cup vegetable oil
• 6 medium tomatillos (about 1 1/2 pounds), peeled and split in half
• 2 jalapeo peppers, split in half lengthwise, stem removed
• 3 limes, cut into wedges
• 1 cup crumbled queso fresco or feta
• 24 corn tortillas

Description

Serious Eats