The alchemical reduction of pork in its own fat. Massive chunks of pork shoulder are slow-simmered in lard with citrus and aromatics until the exterior is dark and crispy while the interior is structurally compromised and meltingly tender.
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Cut pork into large cubes.
Submerge in hot lard with orange juice, milk, and salt.
at 250°F for 2.5 hours .
Increase heat to 350°F; until exterior is dark and crisp.
Drain fat and shred meat into large chunks.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
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