Place the lard in a medium pot over medium heat. Once all of the lard
is melted, add the pork cushion meat, salt, garlic and bay leaves
. Cut the orange, squeeze it and add to the pot. Cook until the pork
shreds easily, about 2 hours.
Serve with the Naga Serpent Salsa in tortillas, and enjoy with a cold Mexican beer
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.