Taco de carnitas

Method

1. 1 Cut the pork shoulder into 5 cm chunks, rub with salt, then put them in a cast iron pot with melted pork fat until they are just covered.
2. 2 Simmer at 90 degrees for 2 hours, the fat should only bubble slightly; the meat boiling in the fat will dry out.
3. 3 Add freshly squeezed orange juice, condensed milk, and bay leaves in the last 30 minutes; the condensed milk is the trick to giving the meat a caramel color when you increase the heat.
4. 4 Increase the heat for the last 8 minutes to sear the outside of the meat pieces until crispy, then remove and shred roughly by hand.
5. 5 Heat the tortillas, then layer with the meat, chopped red onion, and cilantro, and drizzle with a spoonful of rendered fat.

With an appliance

• Oven 2 hr 30 min

  Replace step 2: deep-fry the meat in an uncovered pot on the middle rack of the oven at 130 degrees for 1 hour and 45 minutes; add orange juice and condensed milk in the last 30 minutes, then increase the temperature to 230 degrees for 8 minutes in step 4 to sear the surface.