Ingredients
1½ kg pork butt, cut in large pieces at least 5x5 cm
½ tsp SIDS CRAZY SALT
500 g lard
½ orange, skin on, quartered
1 lime, skin on, quartered
4 garlic cloves skinned, slightly smashed
1 jalapeno stemmed & sliced in 1 cm rings
1 medium onion, skinned & quartered
2 tsp SIDS SALT & PEPPER
½ tsp oregano
1 tsp cumin
½ tsp garlic powder
¼ cup bacon fat
1 tbsp rice bran oil
8 flour tortilla
Directions
Preheat oven to 135°C.
Place all ingredients in a casserole dish, or similar oven-proof vessel. Sprinkle with SIDS CRAZY SALT then cover with oven paper and foil and bake for five hours.
Remove from oven and scoop out meat with a hand strainer or spider strainer. Dispose of remaining liquids and solids.
Place cooked pork on a foil-lined sheet pan brushed with oil and place under broiler for five minutes. If the bottoms seem too wet, flip the pork and broil the other side for another minute or two. This step needs to be watched – you want the meat to caramelize without burning it or drying it out. Season with SIDS SALT & PEPPER.
Serve simply in a warmed flour tortilla with chopped onion and coriander.
