Carnitas

Method

Cut the pork shoulder into 5cm chunks and place in a large heavy-bottomed pot or casserole dish. Add the lard, onion, garlic, oregano, cumin, bay leaves, salt, pepper, and juice from the orange and lime. Cover and cook in a preheated oven at 160°C for approximately 3-4 hours until the meat is extremely tender and easily shreds with a fork. Remove the lid for the final 30 minutes to allow the meat to brown and crisp at the edges. Discard the onion, garlic, and bay leaves, then shred the meat using two forks and serve warm with the rendered fat drizzled over.