Ingredients:
3lb (1.5kg) boneless pork shoulder or country-style ribs
6 Cloves garlic, halved
Zest of 1 orange, cut into strips
3/4 cup of fresh orange juice
sea salt
1 tablespoon canola or sun flower oil, if needed
2 bay leafs
Thyme
2 Marjoram sprigs
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 1/2 inches (4cm) long and 3/4 Inch (2cm) wide. Add the pork to the pan with the garlic, orange zest, orange juice, bay leafs, thyme, marjoram and 2 teaspoons 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. 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.
Immediately transfer the pork to a warmed serving bowl. Accompany with the warm tortillas to make tacos: slather each tortilla with the salsa. Serve with refried beans and / or rice on the side.
Makes 6 Servings
