Ingredients

• 2 dried bay leaves
• 2 teaspoons dried thyme
• 1 teaspoon dried marjoram
• 3 lbs pork, loin and leg, mixed
• 3 garlic cloves
• 1/2 teaspoon salt
• 1 cup lard
• 1 orange, cut into 8 wedges
• 1 onion, thinly sliced
• 12 flour tortillas, 8 inch across, warmed
• 1 bunch cilantro, chopped
• 1 onion, thinly sliced
• 8 pickled jalapeno peppers, finely chopped
• 3 tablespoons orange juice

Instructions

1. grind the bay leaves,thyme and marjoram to a fine powder.

2. cut the pork into 2 inch cubes,marinate with the spice powder over night,minimum 2 hours.

3. mix all the salsa ingredients,cover and chill until needed.

4. heat the lard in a big pot,add the marinated pork cubes,with orange wadges,garlic and onion,brown the pork cubes on all sides.

5. discard the onion and garlic,cover the pot,cook over low heat for about 1.5 hours.

6. discard the oranges and cook uncovered until all the meat juices have been absorbed and the pork cubes are crispy outside and tender inside.

7. serve with flour tortillas and the salsa.