Pork Carnitas

 

Ingredients

Carnitas 

3 pounds boneless pork shoulder, cut into 2 ½- to 3-inch pieces

2 teaspoons of salt

2 cups fresh-rendered pork lard 

6 garlic cloves, peeled and halved

4 bay leaves

1-1/2 teaspoon of Mexican oregano

1 teaspoon black peppercorns, ground in a molcajete

1 orange, cut in half, halves cut into ¼-inch slices

To Serve

Roasted tomatillo salsa 

Guacamole

About 1/2 cup pork rinds (chicharrones), crumbled

2 or 3 limes, cut into wedges

14 - 16 warm corn tortillas

Mexican sour cream