Categories: Tex-Mex Recipes

Ingredients

• 1 (2 1/2 to 3 lb.) fatty pork butt (shoulder), cut into 2-inch chunks (do not trim fat)
• 1 tsp. kosher salt
• 1 orange, quartered
• 1/2 onion, cut in half
• 4 cloves garlic, peeled and halved
• 2 bay leaves
• 1 (3-inch) cinnamon stick, broken into several pieces
• 4 Tbsp. lard OR coconut oil, melted
• For serving:
• Small corn or flour tortillas
• lime wedges
• sliced jalapeno or Fresno pepper
• Fresh cilantro
• Salsa Verde or roasted tomato salsa

Directions

1. Heat oven to 275 degrees.
2. Season pork with salt and toss to coat. Arrange pork pieces in a single layer in a 9 × 13-inch baking dish. Squeeze the juice from the quartered oranges over the pork and nestle the squeezed pieces between the pork. Separate the onion quarters into smaller pieces and nestle them, along with the garlic, bay leaves and cinnamon stick pieces evenly among the pork. The pork should be snug in the dish. Pour the melted lard or coconut oil over the pork. Cover tightly with aluminum foil and place in oven for 3 1/2 hours or until pork is fork tender.
3. Heat a large cast-iron skillet over medium-high heat. Using a slotted spoon, transfer the pork pieces to the cast-iron skillet. Cook, stirring frequently, until pork is browned and crisp. The pieces will break apart as they cook. If desired, shred any large pieces than remain before serving.
4. Serve in tortillas with lime juice, sliced peppers, cilantro and salsa, if desired.

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