InstructionsReset

1. 1.
   Cut a 4–5 lb pork shoulder into 2–3 inch cubes, removing the bone if necessary.
2. 2.
   Combine cut pork with salt, garlic, onion powder, and oregano, to coat each piece. Cure in fridge 1 hour.
3. 3.
   Pack the pork snug in an even layer in a dutch oven.
4. 4.
   (mine is 6.75 qts, use slightly less meat if your pot is meaningfully smaller than that.).
5. 5.
   Add 1 cinnamon stick, 1 quartered-and-juiced orange, bay leaves, and water or stock. Cover and roast at 250°F for 3 hours, flipping pieces of pork over after 90 minutes.
6. 6.
   The pork si done when it’s shreddable when you pull it apart with forks, but not fall-apart.
7. 7.
   Rest covered at room temp 30-60 minutes, then refrigerate overnight.
8. 8.
   Once fully chilled, remove pork from pot and separate the rendered fat from the cooking liquid (pork gold). Shred the pork into a mix of medium chunks and finer strands, removing pure-fat bits.
9. 9.
   Mix about 150g rendered fat and 150g pork gold into the shredded pork until evenly coated.
10. 10.
    Crisp in a nonstick pan over medium-high heat for about 90 seconds while pressing flat to ensure pan contact. Flip, and fry for additional 90 seconds or until about 40% of the pork is golden and crispy. A pro move to finish is splashing in a little more pork gold to ensure moistness.
11. 11.
    Serve on warm flour tortillas with onion, cilantro, and dried chile salsa.