Delicious Carnitas

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1. 1Step 1: Combine 2 quarts of cold water with 1/2 cup of kosher or sea salt in a large bowl and stir until the salt dissolves. Cut the pork shoulder into 2-inch chunks, add them to the brine, and ensure they are fully submerged, adding a little more water if needed. Cover and refrigerate for 1 hour.
2. 2Step 2: After brining, remove the pork chunks and pat them dry. Place them in a clean bowl and mix in the Mexican oregano, cumin, salt, freshly cracked black pepper, and oil, combining well to coat the pork.
3. 3Step 3: Transfer the pork to a casserole dish. Squeeze the juice of the orange and the lime over the pork, then add the onion chunks, the halved jalapeno, and the peeled garlic cloves. You may also nestle the remaining orange pieces in the dish. Cover tightly with foil and bake at 300F for 3 hours.
4. 4Step 4: Check the pork for tenderness by inserting a fork; it should go in with no resistance. If it's still firm, continue baking for another 30 minutes until fork-tender.
5. 5Step 5: Remove the pork and set aside. Strain the liquid from the dish into a bowl and taste it; as it sits, fat will rise to the top. You can skim off some of the fat if desired, but using most of it is fine.
6. 6Step 6: To crisp the carnitas, turn on the broiler (about 525F). Use the same baking dish after removing the leftover fruit and vegetable pieces. Place the pork back in the dish and shred it with two forks, leaving it chunky if you prefer.
7. 7Step 7: Drizzle some of the resting liquid over the shredded pork and broil for 5 minutes. Check it, and if you want it crispier, broil for another 5 minutes.
8. 8Step 8: About 20-30 minutes before the pork is done, start the salsa verde: remove the husks from the tomatillos, rinse them, and cut out the stems. Roast them in the oven for 20 minutes or until they turn army green, which may take longer at the lower oven temperature. Combine the roasted tomatillos in a blender with the onion, garlic clove, cilantro sprigs, and serrano peppers, and blend well. Taste for heat; for a milder salsa, start with 1/2 serrano pepper and add more to increase the heat.
9. 9Step 9: Serve with warm corn tortillas, finely chopped onion, chopped cilantro, the salsa verde, limes, and optional cheese. To warm the tortillas, crisp them in a hot dry skillet over medium-high heat, 3-4 at a time, and keep them warm in a towel or tortilla warmer.
10. 10Step 10: Store any leftover carnitas in an airtight container in the fridge, ideally separating the resting liquid. To reheat, place the pork in a saucepan with some of the liquid, cover, and simmer over medium heat until warmed through.