Slow-Braised Pork Carnitas with Charred Orange and Lime

Pat 1.4 kg boneless pork shoulder dry and cut into 5 cm cubes; season generously with salt, ground cumin and dried oregano.

Heat 2 tbsp lard in a heavy Dutch oven over medium-high until it shimmers without smoking, then sear the pork in batches, 3-4 minutes per side, until deeply caramelized.

Return all pork to the pot; add 1 quartered onion, 6 smashed garlic cloves, 2 bay leaves, 1 tsp black peppercorns and 1 cinnamon stick.

Squeeze in the juice of 2 oranges and 2 limes, dropping the spent halves into the pot, then pour in 1 cup chicken stock until liquid reaches halfway up the meat.

Cover and braise at 300°F (150°C) for 2.5 hours, until a fork slides through the pork with no resistance.

Uncover and increase oven to 425°F (220°C); continue cooking 25-30 minutes, stirring twice, until the liquid reduces to glossy fat and the pork edges turn deep mahogany and crisp.

Shred coarsely with two forks directly in the rendered fat, tossing to coat.

Serve piled into warm corn tortillas with chopped white onion, fresh cilantro and a squeeze of lime.