Carnitas

1. Peel and slice garlic in half. Juice 1/2 of the limes.

2. Season the pork shoulder with lime juice, a generous sprinkling of sea salt, bay leaf, garlic, whole clove, and 1/2 of the cilantro.

3. Cover and refrigerate while rendering the lard for up to 24 hours.

4. When ready to cook, preheat oven to 285F. Cut orange into eighths.

5. Warm lard (if previously chilled to solid) until it is liquid.

6. Place whole seasoned pork shoulder in a small Dutch oven (the smallest you have to fit the meat, but still cover with liquid).

7. Shove orange slices around the sides of the pork.

8. Pour the liquid lard over the pork and oranges until the meat is completely covered.

9. Place the meat in the preheated oven with the lid on. Consider setting Dutch oven on a lipped tray to catch any overflow of fat.

10. Cook for 4-6 hours or until meat falls apart easily when tested with a fork.

11. When ready to serve, roughly chop the remaining cilantro. Cut lime into wedges. Peel, pit, and slice avocado.

12. Remove carnitas from the oven and lift the meat out onto a dish, taking care not to burn yourself with the fat.

13. Pull apart the remaining meat into medium-sized chunks, and fry in a large frying pan with the cooked oranges until desired crispiness is reached.

14. Serve with a squeeze of lime, cilantro, avocado, and a sprinkle of sea salt. The fried oranges can be eaten rind and all.

15. Carnitas can be refrigerated and reheated in a frying pan.