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Slow-cooked pork shredded and crisped until golden, piled into soft corn tortillas with onion, cilantro and lime. Serves 6.
Cut the 900 g pork shoulder into large chunks and season with the 5 g salt. Put in a heavy pot with the juice of the orange and lime, the garlic, cumin, oregano, bay and onion, add water to almost cover, then cover and cook at a low simmer or at 160°C for 2 and a half to 3 hours, until the pork falls apart.
Shred the pork with two forks, spread it on a tray with a little of the cooking fat, and crisp under a hot grill or at 220°C for 8-10 minutes, until the edges go golden and crunchy.
Warm the corn tortillas in a dry pan over medium-high heat for about 30 seconds each side, until soft and pliable.
Pile the crispy pork into the warm tortillas, using two tortillas per taco if you like.
Top with the diced onion and chopped cilantro, with lime wedges to squeeze over.
