Carnitas

Method

1. Cut 300 g of pork shoulder into even 4 cm chunks, leaving the fat attached — it renders and does the frying later. Toss with 1 tsp of fine salt and 0.5 tsp of dried Mexican oregano crushed between your palms, and leave at room temperature for 10 minutes.
2. Melt 1 tbsp of lard in a small heavy pot or cazuela over medium-high heat. Add the pork in a single layer and brown for 6-8 minutes, turning the pieces once, until patched with colour on two sides.
3. Pour in 200 ml of water, add 2 crushed garlic cloves and 1 bay leaf, squeeze in the juice of 0.5 orange and drop the spent shell in with it. The liquid should come about halfway up the meat.