Tacos de Carnitas

Ingredients

• 1.5kg pork shoulder, cut into 2-inch chunks
• 1/2 cup lard (or neutral oil as a substitute)
• 1 orange, halved
• 1 onion, quartered
• 6 cloves garlic
• 2 bay leaves
• 1 tbsp dried oregano
• 1 tbsp salt
• 1 cup water
• Corn tortillas, warmed
• Diced white onion, chopped cilantro, lime wedges, and salsa, to serve

Steps

1. Combine the pork, lard, orange halves, onion, garlic, bay leaves, oregano, salt, and water in a large heavy pot.
2. Bring to a simmer over medium heat, then reduce to low and cook uncovered for 2.5-3 hours, stirring occasionally, until the pork is fork-tender and most of the liquid has rendered into fat.
3. Continue cooking over medium-high heat, stirring frequently, until the remaining liquid evaporates and the pork pieces fry in the rendered fat, turning golden and crisp on the edges.
4. Remove the orange halves, bay leaves, and any large garlic pieces. Shred or roughly chop the meat.
5. Pile the carnitas onto warmed corn tortillas and top with diced onion, cilantro, a squeeze of lime, and salsa.