Cooking Times

30 min
Prep Time
210 min
Cook Time
240 min
Total Time

Ingredients (8 items)

2.00 kg Pork shoulder
cut in large chunks
200.00 g Lard
or vegetable oil
2.00 pieces Orange
juiced
4.00 pieces Bay leaves
dried
1.00 large White onion
quartered
8.00 cloves Garlic
whole
2.00 tbsp Salt
coarse salt
16.00 pieces Corn tortillas
for serving

Instructions (6 steps)

1
Season pork chunks with salt, brown in lard in heavy pot.
15 minutes
2
Add orange juice, bay leaves, onion, and garlic.
3
Cover and cook in 150°C oven for 3 hours until very tender.
180 minutes
4
Remove pork, increase heat to 200°C for 15 minutes to crisp.
15 minutes
5
Shred pork with forks when cool enough to handle.
6
Serve with warm tortillas, salsa, and lime wedges.