Carnitas

Season the pork all over with the salt and leave it for 20 minutes.

Melt the lard in a heavy casserole over a medium heat.

Add the pork, onion, garlic, bay, oregano, cumin and cinnamon stick.

Squeeze the orange over, then drop both halves in, skin and all.

Pour in the milk and enough water to almost cover the meat.

Bring to a bare simmer, cover partly, and cook for 2.5 to 3 hours until the pork gives way completely to a spoon.

Fish out the orange halves, onion, garlic, bay and cinnamon and discard them.

Turn the heat up and let the remaining liquid boil away. This takes 20-30 minutes and you must stay with it.

Once only fat is left, keep cooking, turning the pieces, until the edges are deep brown and crisp — 10 minutes or so.

Shred coarsely with two forks, leaving some pieces whole, and serve with tortillas, onion, coriander and lime.