4 bone-in pork shoulders (9 to 10 pounds)
Salt and freshly ground black pepper
8 oranges, juiced
1 cup dried oregano
1 cup dried whole thyme
8 cloves garlic
Two 14-ounce cans condensed milk
Four 16-ounce containers rendered pork lard
1 cup granulated garlic
One 1 to 2-pound sheet fresh pork skin
225 to 250 corn tortillas
Chopped fresh cilantro
Have your butcher cut the pork into 4 pieces.
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