- 3 lb boneless pork shoulder or country-style ribs
- 6 cloves garlic, halved
- Zest of 1 orange, cut into strips
- ¾ C fresh orange juice
- Sea salt
- 1 Tbsp canola oil, if needed
- 12 purchased corn tortillas
- Guacamole for serving
- Salsa Fresca for serving
- Refried Beans and/or red rice for serving
Cut off any big pieces of fat from the pork and put them into a wide, heavy saucepan or frying pan. Cut the pork into strips about 1 ½ inches long and ¾ inches wide. Add the pork to the pan with the garlic, orange zest, orange juice, and 2 tsp sea salt. The meat should be in a single layer, if possible. Add water to barely cover the meat and bring to a boil over medium heat. Reduce the heat to medium low cover partially and cook, stirring occasionally, until all of the liquid has evaporated, about 1 hour (or more like 3 hours). If the meat is not yet fork tender, add a bit more water and continue cooking.
Uncover the pan and continue cooking the pork until all the fat is rendered and the meat is browning in the melted fat, 10-15 minutes longer. There is usually enough melted fat in the pan, but if necessary, add the 1 tablespoon oil. When the meat is brown and crisp, using a slotted spoon, transfer it to a colander and let any excess fat drain away.
William Sonoma