Crispy Pork Tacos

Cut the pork shoulder into 2-3 inch cubes, remove any bone, and place in a bowl.

Combine the pork cubes with salt, dried oregano, onion powder, and minced garlic; coat evenly and cure in the refrigerator for 1 hour.

Arrange the cured pork in an even layer in a 6.75‑quart Dutch oven.

Add the cinnamon stick, quartered orange (with juice), bay leaves, and water or stock to the pot.

Cover and roast in a pre‑heated oven at 250°F for 3 hours, flipping the meat after 90 minutes.

Rest the cooked pork, covered at room temperature for 30‑60 minutes, then refrigerate overnight.

The next day, remove the pork from the pot and separate the rendered fat from the cooking liquid (pork gold).

Shred the pork into a mix of medium chunks and finer strands, discarding pure‑fat pieces.

Mix the shredded pork with the reserved rendered pork fat and pork gold until evenly coated.

Crisp the coated pork in a nonstick pan over medium‑high heat for about 90 seconds, pressing flat, then flip and cook another 90 seconds until golden and crispy; optionally splash a little more pork gold for moisture.

Serve the crispy pork on warm flour tortillas topped with chopped white onion, cilantro, and salsa taquera.