INGREDIENTS
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5 sprigs thyme
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3 pounds boneless pork butt (fat cap intact), cut into 2-inch chunks
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5 cloves garlic
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2 bay leaves
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1/2 cup vegetable oil
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Juice of 2 limes
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Juice of 1 orange
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Kosher salt
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Corn tortillas, warmed, and assorted toppings, for serving