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1
Cook the bacon in a Dutch oven over medium-low heat until crisp, 10 to 12 minutes.
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2
Drain on paper towels.
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3
Add the onions to the drippings in the pot; cook, stirring, until golden, about 30 minutes.
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4
Transfer to a bowl.
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5
Meanwhile, finely chop the carrot, celery, garlic and jalapeno in a food processor.
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6
Preheat the oven to 325 degrees F.
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7
Pat the pork dry.
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8
Season with salt and pepper.
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9
Warm the olive oil in the Dutch oven over medium-high heat.
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10
Working in batches, brown the pork on all sides, 8 to 10 minutes per batch.
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11
Transfer the meat to a plate.
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12
Add the carrot mixture to the Dutch oven and cook, stirring, about 3 minutes.
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13
Stir in the onions and tomato paste; cook 3 minutes.
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14
Sprinkle in the flour and cook, stirring, 2 minutes.
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15
Add the wine and bring to a boil, then simmer until reduced by half, about 8 minutes.
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16
Return the bacon and pork to the pot.
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17
Squeeze in the orange juice, then add the spent peel.
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18
Add the oregano, bay leaves and enough stock to reach the top of the pork.
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19
Cover, transfer to the oven and cook about 3 hours.
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20
Transfer the pork to a bowl using tongs, then shred.
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21
Season with salt and pepper.
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22
Strain the sauce and return to the pot; add the solids to the bowl with the meat (discard the bay leaves and orange peel).
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23
Boil the sauce over high heat until thickened, about 2 minutes.
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24
Add the sour cream and season with salt and pepper.
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25
Fill the tortillas with the pork; drizzle with the sauce and top with the cheese and slaw.
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26
Fennel Slaw:
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27
Mix 1/4 cup mayonnaise, 1 tablespoon red wine vinegar, 2 tablespoons orange juice, 1 teaspoon sugar, 1 minced jalapeno, 1/2 teaspoon each dried oregano and cumin, and some fennel fronds in a large bowl.
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28
Toss with 2 thinly sliced fennel bulbs, 2 cups thinly sliced cabbage, 4 sliced scallions, 4 strips crumbled bacon, and salt and pepper.
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29
Photograph by Andrew McCaul
