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Slow-cooked pork shredded and crisped until golden, piled into soft corn tortillas with onion, cilantro and lime.
Cook the pork with the orange, lime, garlic, cumin, oregano, bay and onion until it falls apart.
Shred the pork and crisp it under high heat until the edges go golden and crunchy.
Warm the corn tortillas until soft and pliable.
Pile the crispy pork into the tortillas.
Top with diced onion and cilantro, with lime to squeeze over.
