Slow-Braised Pork Carnitas with Charred Orange and Bay

Cut 3 lb (1.4 kg) boneless pork shoulder into 2-inch chunks and pat dry. Season generously with 2 tsp salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp dried oregano.

Heat 2 tbsp lard (or vegetable oil) in a heavy Dutch oven over medium-high until it shimmers. Sear the pork in batches, about 3 minutes per side, until deeply browned. Transfer to a plate.

Lower the heat, add 1 diced onion and sweat for 5 minutes until translucent. Stir in 6 smashed garlic cloves and cook 1 minute until fragrant.

Deglaze with the juice of 2 oranges and 1 lime, scraping up the fond. Add 1 cup chicken stock, 2 bay leaves, 1 cinnamon stick and the spent orange halves.

Return the pork, bring to a simmer, cover, and braise at 325°F (160°C) for 2.5 hours, until the meat shreds easily with a fork.

Uncover, discard bay, cinnamon and orange skins. Increase oven to 425°F (220°C).

Using tongs, shred the pork into large chunks directly in the pot, letting it reabsorb the reduced juices.

Roast uncovered for 20 minutes, tossing once, until the tops caramelize into crispy golden edges.

Squeeze fresh lime over top, scatter with chopped cilantro and diced white onion.

Serve piled into warm corn tortillas with salsa verde.