Crispy Pork Belly Carnitas Tacos with Egg Wraps

Place the diced pork shoulder in a pot with the lard, sea salt, oregano, and enough water to barely cover the meat. Bring to a boil, then lower the heat to a simmer. Cook uncovered for about 1.5 to 2 hours until the water has completely evaporated and the pork begins to fry in its own rendered fat.

Let the meat fry in the remaining fat over medium-high heat, stirring frequently, until the edges are deeply browned and crispy. Use a wooden spoon to lightly shred the pork into bite-sized, crispy chunks. Keep warm.

Whisk the eggs and heavy cream in a bowl until completely smooth with no streaks. Heat a small splash of butter in a non-stick skillet over medium heat.

Pour a quarter of the egg mixture into the pan, swirling immediately to form a paper-thin, tortilla-like disc. Cook for 1 minute until set, flip carefully for 10 seconds, then remove. Repeat to make 4 thin wraps.

Place the warm egg wraps on greaseproof paper. Pile a generous heap of crispy pork carnitas down the center of each wrap, fold them in half, and serve immediately in classic street-food style.