Make a simple,flavour-packed dish the centrepiece of your next Mexican feast.
1kg fatty pork shoulder,cut into 4cm dice
1/2 orange,cut in half
2 bay leaves
1 white onion,thinly sliced
1/4 cup vegetable oil
5 cloves garlic,peeled
1 tbsp sweetened condensed milk
1 tsp dried oregano
sea salt,to taste
Place all the ingredients and 2 cups water in a wide,heavy-based pot and bring to the boil,skimming the surface regularly.
Lower the heat and simmer the mixture gently,stirring from time to time,for about 2 hours,or until the pork is very tender and all the liquid has evaporated.
Remove the orange pieces and bay leaves.
Preheat the oven to 220°C.
Place the pork and fat in an ovenproof dish and roast,uncovered,in the oven for 20 minutes or until browned.
Transfer to a plate and serve on fresh tortillas.
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