Wild Boar Carnitas Tacos with Jicama-Mango Salsa

1. 1Place the marjoram, garlic, coriander, and bay leaves in a small piece of cheesecloth and tie it tightly with butcher’s twine. Place the bundle in a Dutch oven or large heavy-bottomed pot along with the onions and salt. Arrange the boar in 2 layers and add enough water to just cover the meat. Bring to a simmer over medium heat. Using a large spoon, skim and discard any foam that floats to the surface. Simmer uncovered, skimming the surface and turning the boar pieces occasionally, until the meat is tender and just beginning to shred apart, about 3 to 3 1/2 hours. (You may need to adjust the heat to medium low to keep it at a simmer.) Meanwhile, make the salsa.

For the salsa:

1. 1Place all of the measured ingredients in a medium bowl, season with salt, and stir to combine. Cover and refrigerate until ready to serve.

For serving:

1. 1When the meat is ready, remove and discard the herb bundle and onion quarters. Increase the heat to medium high and cook until the remaining water has evaporated and just the rendered fat is coating the bottom of the pan. Reduce the heat to low and let the meat fry in the fat, turning occasionally, until browned all over and starting to fall apart, about 20 minutes. Remove and discard any large pieces of unrendered fat.
2. 2Serve the carnitas in the tortillas, topped with the salsa, with the lime wedges on the side.