Ingredients

For the carnitas:

• 5 fresh (5-inch) marjoram sprigs
• 5 medium garlic cloves, peeled and smashed
• 2 tablespoons coriander seeds
• 2 medium bay leaves
• 1 1/2 medium white onions, peeled and quartered through the root end
• 1 tablespoon kosher salt
• 5 pounds boneless wild boar shoulder, cut into 2-inch cubes (do not trim the fat)

For the salsa:

• 2 cups small-dice jicama
• 2 cups small-dice mango (from about 2 medium mangoes)
• 1/2 medium white onion, finely chopped (about 1/2 cup)
• 3 tablespoons finely chopped fresh cilantro leaves
• 3 tablespoons freshly squeezed lime juice (from about 2 medium limes)
• 2 serrano chiles, stemmed and finely chopped
• Kosher salt

For serving:

• Corn or flour tortillas
• Lime wedges

Description

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