MAKE IT CUTE

INGREDIENTS

For the pork:
2 1/2 lbs boneless pork shoulder, cut into 2- to 3-inch cubes
1 cup sliced yellow onion
3 cloves garlic, crushed
3 tbsp dark brown sugar
1 1/2 tbsp kosher salt
1 1/2 tsp dried Mexican oregano
1 bay leaf
2 tbsp freshly squeezed orange juice
2 tsp freshly squeezed lemon juice
1/2 cup lard
3 tbsp vegetable oil
Corn tortillas

For the salsa:
chopped white onion
chopped fresh cilantro
salsa sauce of choice

Directions:
1. Place pork in a large pot with a lid.
2. Evenly cover pork with onion, garlic, sugar, salt, oregano, bay leaf, orange juice and lemon juice.
3. Place lid over pork and put in the refrigerator for 12-24 hours.
4. After removing pork from the refrigerator, let it sit until it's room temperature.
5. In a small pan, heat lard until it's melted. Once melted, pour over your pork.
6. Shred pork by using a fork. Discard any chunks of fat. 
7. Place pot on stove and cook over high heat.
8. Pour vegetable oil over pork and turn pork for about 4 minutes until all sides are crisp.
9. Once pork is cooked, serve with your tortillas. Don't forget to top with onion, cilantro, salsa and hint of lime.

Serves about 4-6 people

What do you think? Wanna try your hand at this ah-mazing recipe? Let us know below!

Photo and recipe courtesy of: Tacolicious, by Alex Farnum

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