Carla Hall's Pork Tacos

Ingredients

• 1 1/2 cup Sugar, for the brine
• 1 cup Kosher salt, for the brine
• 3 qt Water, cold, for the brine
• 2 cup Orange juice, fresh, for the brine
• 2 head Garlic, peeled and cloves smashed, for the brine
• 3 Bay leaf, fresh or dried, for the brine
• 4 lb Pork loin, boneless
• 6 clove Garlic, coarsely chopped, for the rub
• 1 tbsp Ground cumin, for the rub
• 1 tbsp Oregano, dried leaves, for the rub
• 1 tsp Red pepper flakes, crushed red chile, for the rub
• 1 tsp Orange zest, freshly grated, for the rub
• 1 tsp Kosher salt, for the rub
• 1 tsp Black pepper, freshly ground, for the rub
• 3 tbsp Orange juice, fresh, for the rub
• 1 tbsp White vinegar, for the rub
• 1 tbsp Olive oil, for the rub
• 1 Red onion, medium, thinly sliced, for the marinated onions
• 1 Red bell pepper, stemmed, seeded and thinly sliced, for the marinated onions
• 1/2 Habanero chili, stemmed, seeded and finely chopped, for the marinated onions
• 2 Bay leaf, torn, for the marinated onions
• 2 tbsp White vinegar, for the marinated onions
• 1/2 tsp Kosher salt, for the marinated onions
• 1/4 tsp Black pepper, for the marinated onions
• 2 tbsp Canola oil
• 24 Flour tortilla, 6-inch
• 4 oz Queso fresco, or queso blanco, crumbled (about 1 cup)
• Cilantro, fresh sprigs, for garnish

Directions