4 lb pork shoulder, cut into 2 inch chunks
3 cups water
1 white onion, thinly sliced
1/2 orange cut in half
1/4 cup vegetable oil
8 garlic cloves, peeled
3 bay leaves
1 tbsp sweetened condensed milk
2 tbsp mexican oregano
4 tsp kosher salt
Combine all ingredients in a 6 quart pot and bring to a boil and skim surface as necessary. Lower heat to a vigorous simmer, while stirring occasionally until pork is tender and liquid is evaporated. If not evaporated after 2 hours, trasfer pork to a bowl and allow liquid to simmer off.
Preheat oven to 450F and transfer pork to an oven safe dish. Brown pork, uncovered in the oven for 20-30 minutes. Serve.