Tacos de Carnitas

• 3 tbsp salt
• 250g pork ribs
• 1kg boneless pork shoulder, cut into 5cm strips
• 250g pork belly, cut into 5cm chunks
• 100g pork skin, cut into 1cm x 4cm strips
• 3kg pork lard
• 375ml evaporated milk
• 1 orange, cut into 8 slices
• 500ml cola
• 1 white onion
• 6 dried bay leaves
• 250ml orange soda
• 1 tsp dried thyme
• 1 tsp dried marjoram
• 1 tbsp cloves
• 1 tbsp whole peppercorns
• 3 garlic cloves
• 6 corn tortillas
• Pico de Gallo salsa, to serve
• Lime wedges, to serve

1. Rub the salt into all the pork pieces and set aside.
2. Heat the pork lard in a heavy-based saucepan over a high heat to 120°C.
3. Once the lard is hot, slowly add the evaporated milk, orange slices, and cola; stirring to combine.
4. Reduce the heat to medium, then add the onion, five of the bay leaves, orange soda, and 1 litre water and stir again.
5. Tie the remaining bay leaf in a muslin bag with the thyme and marjoram and this to the pan with the cloves, peppercorns, and garlic. Continue to cook, stirring, for 5 minutes.
6. Add the ribs and pork shoulder and cook for 15 minutes, then add the pork belly. Cook, stirring frequently so the pork doesn’t stick to the base of the pan, for 20-30 minutes, until the meat has a light, golden crust.
7. Add the pork skin and continue to simmer for 30 minutes or until tender.
8. Heat the corn tortillas and keep warm in a tortilla warmer.
9. Remove the pork from the pan and set aside to cool slightly, then cut into small pieces. The pork should be tender and juicy.
10. Divide the carnitas among the tortilla and top with Pico de Gallo salsa. Serve with lime wedges on the side.