Ingredients
- 1.5 kg pork shoulder
- 2 tsp salt
- 1 tsp cumin
- 1 tsp dried oregano
- 2 tbsp lard
- 1 orange (halved and juiced, rinds tossed in)
- 1½ white onion (quartered)
- 6 cloves garlic (smashed)
- 2 bay leaves
- 1 cup water
- 12 corn tortillas
- 1 bunch cilantro (chopped)
- 2 limes (cut into wedges)
Equipment: dutch oven, sheet pan
Method
- Cut pork shoulder into 2-inch chunks. Season all over with salt, cumin, and dried oregano.
- Heat lard in a dutch oven over medium-high heat. Brown the pork in batches, about 8 minutes per batch.
- Return all the pork to the pot. Add orange, white onion, garlic, and bay leaves. Add water.
- Cover and braise in a 300°F oven until the pork falls apart, 2 1/2 hours.
- Discard the onion, rinds, and bay leaves. Shred the pork with two forks, spread it on a sheet pan, and spoon some of the braising liquid over it.
- Broil until the edges are crisp, 5 minutes, then toss and broil 3 minutes more.
- Serve in warmed corn tortillas with cilantro, a little more chopped white onion, and limes.
Leftovers: crisp a portion in a hot skillet before serving instead of microwaving it.