Wine-Braised Pork Tacos

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1/2 pound bacon, thinly sliced crosswise

2 large onions, halved and thinly sliced

1 carrot, quartered

1 stalk celery, quartered

3 cloves garlic

1 jalapeno pepper, stemmed and seeded

2 pounds boneless pork shoulder, cut into 6 pieces

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

3 tablespoons tomato paste

2 tablespoons all-purpose flour

2 cups dry red wine

1/2 orange

1 teaspoon dried oregano

2 bay leaves

1 to 2 cups beef stock or broth

1/2 cup sour cream

12 to 16 corn tortillas, warmed

3/4 cup grated parmesan cheese

Fennel slaw, for serving (below)

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