This is as much Campari as you can get into one taco: a Negroni-marinated pork shoulder taco, served on a homemade bacon fat tortilla with a smoked orange marmalade. The recipe comes from Tango & Stache, a pop-up culinary experience in San Francisco.
First, season meat liberally with the salt and pepper. In a bowl combine all of the ingredients together, making a giant Negroni, with a few extra ingredients. Let this marinate for 24 hours.
Remove from marinade, and be sure to reserve all the liquid. Smoke the meat over mesquite and cherry wood for 14-16 hours (you will not be cooking all the way through, as it will finish in the oven). Remove meat from the smoker and place it in a deep Dutch oven, roasting pan, or other large heavy pot with a tight-fitting lid.
Add the reserved Negroni liquid back to the meat, and slowly braise the meat in a 275-degree oven for another 12 hours.
Mix ingredients in a large bowl until dough forms. Take a Ping-Pong ball size of dough from bowl and press dough by hand, or use a tortilla press.
Fry tortilla on medium-high in cast-iron skillet until golden and puffy.
While the smoker is still going with the pork shoulder, take 2/3 of the oranges and the peppers and put them on the smoker. Smoke until they are soft and cooked all the way through (approximately 4 hours).
Meanwhile, with a mandoline or very sharp knife, slice the remaining oranges and peppers into 1/4-inch slices (leave skin, but remove and discard all the orange seeds). When the fruit on the smoker is done, remove, and slice the same way, taking care to remove the seeds from the oranges.
Combine all the ingredients, save for the gin, and cover with water. Bring to a boil, and reduce to a simmer. Slowly stir and cooking for hours until you have a thick, viscous pot of not quite sweet but deliciously hot and aromatic marmalade. Can the marmalade if you desire, otherwise let it cool.
Right before serving add a splash of the gin to the marmalade to brighten it.