Authentic Pork Carnita Tacos
- 4 pounds fatty pork shoulder cut into 2-inch pieces
- 3 cups water
- 1 medium white onion thinly sliced
- 1 orange cut into 4 pieces
- 1/4 cup pork lard or vegetable oil
- 8 garlic cloves peeled
- 3 bay leaves
- 1 tablespoon sweetened condensed milk
- 2 teaspoons dried oregano preferably Mexican, crumbled
- 2 teaspoons fine salt or 4 teaspoons kosher salt
- 1 whole jalapeno
- 2 tablespoons orange marmalade
- Put all the ingredients in a wide 6-to 7-quart heavy pot (don’t worry if the pork is not completely covered with water) and bring to a boil, skimming the surface as necessary. Lower the heat, cover, and simmer vigorously, stirring occasionally, until the pork is fork-tender, about 1½ to 2 hours. Discard the orange pieces and bay leaves. Transfer the pork pieces to a bowl, cover, and let the liquid continue to reduce, about 10 minutes.
- Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for about 20 minutes. There’s no need to stir.