2 kilo fatty pork shoulder, cut into 2-inch pieces
2 cups water
1 onion, thinly sliced
1/2 orange, cut into 2 pieces
1/4 cup pork lard or olive oil
5 garlic cloves peeled
2 bay leaves
1 tbsp brown sugar
2 tsp dried oregano
4 sprigs of fresh thyme
salt and pepper


Put all the ingredients in a cast iron pot or slow cooker and bring the water to a boil. Lower the heat and simmer, stirring occasionally, until the pork is fork-tender, 1½ to 2 hours. (Takes about 1 hour with Breville’s Fast Slow Cooker.)

Discard the orange pieces and bay leaves. If the liquid hasn’t evaporated enough, transfer the pork to a bowl and reduce the liquid until it has reached a syrupy consistency then add some back to the pork.

Heat up the lard or olive oil in a cast iron skillet or heavy bottom frying pan and fry the pork for 10-15 minutes. It’s best not to stir too much so that the bottom is nice and crispy while the top stays moist and tender.

Serve with warm tortillas.

Photos by Viviane Perenyi

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