Crispy Pork Carnitas

• 4 lb boneless pork shoulder, cut into 2-inch chunks
• 1 tbsp kosher salt
• 2 tsp ground cumin
• 2 tsp dried Mexican oregano
• 1 tsp black pepper
• 1 white onion, quartered
• 6 cloves garlic, smashed
• 2 bay leaves
• 1 cinnamon stick
• 1 orange, halved
• 2 limes, halved
• 1 cup chicken broth or water
• 2 tbsp lard or neutral oil
• Corn tortillas, salsa verde, chopped onion and cilantro, for serving

1. 1Heat the oven to 325°F (165°C). Toss the pork with the salt, cumin, oregano and pepper in a Dutch oven.
2. 2Tuck in the onion, garlic, bay leaves and cinnamon. Squeeze the orange and limes over the pork, then add the squeezed halves to the pot. Pour in the broth.
3. 3Cover and braise in the oven until the pork falls apart when prodded, about 3 hours.
4. 4Discard the citrus, bay leaves, cinnamon and onion. Shred the pork into large pieces, reserving the cooking liquid.
5. 5Heat the lard in a large cast-iron skillet over medium-high. Add a single layer of pork and a splash of the cooking liquid. Cook without stirring until deeply browned and crisp underneath, 4–5 minutes. Flip briefly and repeat in batches.
6. 6Serve in warm tortillas with salsa verde, onion and cilantro.

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