Special equipment: Tortilla press
For the dry rub: Mix together the brown sugar, chili powder, curry powder, paprika, garlic powder, onion powder and salt.
For the pork: Coat the pork shoulder with the dry rub. Refrigerate overnight.
Heat a large cast-iron skillet over high heat. Sear the pork shoulder on all side, and then add the lard and oranges. Reduce the heat to a simmer, cover and cook until the pork is crispy on the outside and soft on the inside, about 2 hours. Transfer meat to a large bowl and shred.
For the tortillas: Mix together the masa flour with 3 1/2 cups of water in a large bowl until combined. Meanwhile, place a cast-iron skillet over high heat. Roll the masa mixture into small balls and use the tortillas press to flatten the dough into tortillas. Place the tortillas in the skillet for 2 to 3 minutes, and then flip and repeat on the other side. Serve the shredded pork with sliced jalapenos and sliced radishes on homemade tortillas.
This recipe has been updated and may differ from what was originally published or broadcast.
Recipe courtesy of Tim Byres, Smoke Restaurant