Pork Carnitas Tacos

1. 1Put the pork into a wide heavy pan in a single layer. Squeeze the orange halves over it and drop the spent shells in too — the peel gives a bitterness that the juice alone does not.
2. 2Add the onion, garlic, bay, oregano, cumin, salt and lard, then pour in just enough water to barely cover. Too much water and you are boiling for an hour before anything interesting happens.
3. 3Bring to a simmer and cook uncovered for about 2 hours, turning once or twice. The pork will be tender well before the time is up. Do not be tempted to stop there.
4. 4Keep going as the water cooks away. The sound changes from a wet blup to a distinct sizzle, and that is the moment the pork stops simmering and starts frying in the rendered fat and lard. Stay with it from here.
5. 5Fry for a further 10–15 minutes, turning the chunks so they colour on several sides. You want deep brown crusted edges with the inside still juicy. Fish out and discard the orange shells, onion and bay.
6. 6Shred the pork coarsely with two forks, leaving some pieces chunky, and toss it through the fat in the pan so every shred picks up some of the crisp.
7. 7Warm the tortillas directly over a gas flame or in a dry pan until they blister and go pliable. Pile on the pork and top with the raw white onion and coriander, with lime to squeeze over.

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