MEXICAN CARNITAS

Great for putting on nachos, in tacos, etc.

1 4-lb. boneless pork shoulder or butt - cut into smaller chunks
1 tsp. cumin
1 sm. Onion
2 bay leaves
1 tsp. dried oregano
1 lime juice
2 cups water
1 med orange, halved (seeds removed)

1. Heat oven to 300 degrees. Add all ingredients to a Dutch Oven. On the stove top, heat the ingredients until they begin to simmer. Cover the pot and place it in the oven.
2. Cook in oven for 1 hour. Remove and stir. Place back in over for 1 more hour. Meat should be tender and falling apart, if not, cook a little longer.
3. Remove from oven and remove all pork pieces from dish and transfer to a bowl. Keep the liquid, but discard the orange rinds, bay leaves, and onions.
4. On stove top, bring liquid to a boil over high heat. Boil this liquid until it reduces to 1 cup - will thicken.
5. Turn oven to broil and lower oven rack near the bottom. In the bowl, pull pork apart with forks. Add reduced liquid to pork.
6. Place pork pieces onto a cooling rack/wire rack, and place wire rack onto a baking pan/sheet. Broil meat for 5-8 minutes until well browned and crispy.
Serve immediately.