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Ingredients

• 3 pounds boneless pork shoulder
• 2 tablespoons lard or vegetable oil
• 1/3 cup chopped onion (1 small)
• 3 cloves garlic, minced
• 2 cups water
• 1 teaspoon finely shredded orange peel
• 1/3 cup orange juice
• 4 sprigs fresh thyme
• 1 teaspoon salt
• 1 teaspoon dried Mexican oregano, crushed
• 1/2 teaspoon crushed red pepper
• 2 bay leaves
• 16 6 inches corn tortillas, warmed*
• Fresh salsa or guacamole
• Mexican crema or sour cream (optional)

Description

Better Homes And Garden