Carnitas

Method

1. Cut the pork shoulder into roughly 5 cm chunks and pat them dry with paper towels.
2. Season the pork pieces thoroughly with cumin, ensuring an even coating on all sides.
3. Place the seasoned pork into a heavy-bottomed pot or Dutch oven along with the garlic cloves, orange zest, and bay leaves, then add just enough water to barely cover the meat.
4. Bring the liquid to a boil over high heat, then reduce to a steady simmer and cook uncovered for approximately 19 minutes until the liquid has nearly evaporated.
5. Once the liquid is gone, allow the pork to fry in its own rendered fat, turning the pieces occasionally for 3 to 4 minutes until they develop a golden, crisp exterior.
6. Remove and discard the bay leaves, then shred or coarsely chop the carnitas before serving.