TACOS DE CARNITAS
Serves 6
3 lbs. pork shoulder
1 tbsp. smoked ground paprika
1 tbsp. ancho chili powder
1 tbsp. salt
2 tbsp. brown sugar
2 oranges
6 garlic cloves
13⁄4˝ cinnamon stick
2 dried bay leaves
1 onion
31⁄2 oz. lard
Tortillas, salsa verde, chicharrones, chopped cilantro, white onion and lime wedges, for serving
1. Heat oven to 275°F. Dice pork into 1˝ cubes. Mix next 4 ingredients and pat into meat. Place in a small ovenproof dish. Squeeze juice from 1 orange over meat. Peel garlic; nestle in with cinnamon stick, bay leaves, onion and lard. Slice remaining orange and lay on top. Wrap in foil; bake 4 hrs.
2. Discard orange, onion, bay leaves and cinnamon stick. Strain cooking juices into a bowl. Shred pork.
3. To serve, turn on broiler. Pour juices over pork; place in oven 10 min.; stir, return to oven 10 min. more. Serve with accompaniments.
PER SERVING: 887 cal, 55g protein, 16g carbs, 2g fiber, 3g sugar, 66g fat