No-Waste Tacos De Carnitas with Salsa Verde

2 medium onions, divided

½ cup (8g) chopped fresh cilantro leaves and tender stems

3 pounds boneless pork shoulder, cut into 2-inch cubes

1 tablespoon ( 8 g) kosher salt, plus more to taste; for table salt, use half of the volume or an equal amount by weight

1 medium orange

6 cloves garlic, halved, divided

2 bay leaves

1 cinnamon stick, broken into three or four pieces

¼ cup (60ml) vegetable oil

6 medium tomatillos (about 1 ½ pounds, 0.7kg), husks removed and halved

2 jalapeño peppers, stem removed and halved lengthwise

24 corn tortillas

1 cup (150g) crumbled queso fresco

3 limes, cut into wedges

Directions at seriouseats.com

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