Carnitas — Michoacán pork shoulder, crisped to order

Cut the pork shoulder into 8 cm chunks. Season all over with salt, cumin, and oregano. Let it sit at room temperature for 30 minutes.

Melt the lard in a wide, heavy pot — a Dutch oven or deep cast-iron is ideal — over medium heat. You want the fat to come about halfway up the pork pieces.

Add the pork in a single layer (work in batches if needed). Add the orange halves cut-side down, the quartered onion, garlic, and bay leaves. The fat should cover 50–75% of the meat.

Bring the fat to a bare simmer — small bubbles, not a rolling boil. Regulate the heat so the fat stays at 120–130°C. Cook uncovered for 90 minutes. Turn the pieces once at 45 minutes.

After 90 minutes, remove and discard the orange, onion, bay, and garlic. Continue cooking for another 30–40 minutes. The pork is done when a fork slides in and out with no resistance.

Lift the pork out of the fat and set on a rack over a sheet pan to drain. Reserve the braising fat — strain it and refrigerate for future use.

Raise the heat to high. Return the pork pieces to the pot (with just 2–3 tbsp of fat remaining) and press them flat with a spatula. Let them sizzle undisturbed for 2–3 minutes until the exterior is deeply browned and crispy. Turn once and repeat. Work in batches to avoid steaming.

Shred or chop the pork roughly. Serve immediately in warm corn tortillas with diced white onion, cilantro, and lime. The contrast between crisp exterior and tender interior is the whole dish — do not leave it sitting before serving.