Crisp carnitas tacos

Uses 3 cups of Sunday's pork and its fat

Sunday's pork fried hard in its own fat until the edges crackle. Warm tortillas, onion, radish, lime. Twenty minutes.

20 min · serves 4

You need

• 3 cups shredded pork (from Sunday)
• 3 tbsp pork fat from the jar (or neutral oil)
• ½ orange
• ½ tsp kosher salt
• 16 small corn tortillas
• 1 white onion, finely chopped
• 6 radishes, sliced thin
• 1 jalapeño, sliced thin
• 2 limes, cut into wedges
• Your favorite salsa

How to make it

1. Heat the fat in your largest skillet (cast iron is best) over medium-high heat until it shimmers.
2. Add the pork in a single layer and press it flat. Leave it alone 4 to 5 minutes, until the bottom is browned and crisp.
3. Squeeze the orange over it, sprinkle with the salt, then flip it in sections and crisp the other side 3 minutes. You want plenty of crunchy edges with tender meat in between.
4. Meanwhile warm the tortillas in a dry skillet over medium-high heat, about 30 seconds a side, until soft and spotted, and stack them in a towel. Doubling them up (two per taco) is the taqueria way.
5. Fill the tortillas with pork and top with onion, radish, jalapeño, salsa and a squeeze of lime.

Crowding the pan steams the pork instead of crisping it. Fry in two batches if needed.