Oven carnitas in a cast iron pan, crisped in a skillet for tacos

Cut the pork shoulder into very large dice and fit snugly in a cast iron pan.

Quarter an onion and nestle it into the pork with the garlic cloves.

Season with a little salt (or save it all for the end).

Squeeze the orange over the pork and nestle the orange chunks in; add bay leaves.

Add oil until the pork is at least partially covered.

Stick a cinnamon stick in the middle and cover with a lid.

Cook in a 275 degree oven until fork tender, about three and a half hours.

Test by poking: a knife should twist and separate the fibers with no resistance.

Either cool about an hour at room temperature and refrigerate overnight, or carry on; pick out the spent aromatics, keeping the onion if wanted for salsa.

Shred chunks of pork into large pieces and crisp them in a hot skillet in their own fat; the fat can be strained and reserved.

Coat tortillas with the fat and lay them over the crisping meat so they steam and heat through.

Scrape and flip the pork to get more crispy bits; add a cooked garlic clove.

Fill the tortilla with the pork, chopped cooked onion and garlic, a little more salt, cranberry sauce and a little Yucateco hot sauce.