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1
Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven.
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2
Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat.
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3
Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour.
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4
Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes.
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5
Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes.
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6
Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry.
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7
Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes.
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8
Serve in tortillas with assorted toppings.
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9
Pickled Red Onions
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10
Combine 1 thinly sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan.
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11
Boil 2 minutes; let cool.
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12
Photograph by Andrew Purcell
