Mexican Pulled Pork-Carnitas
1 inch (3 ½- to 4- pound) boneless pork butt, fat cap trimmed to ⅛ thick, cut into 2- inch chunks
1 teaspoon ground cumin
1 small onion, peeled and halved
2 bay leaves
2 cups water
1 medium orange, halved
Tortillas and Garnishes
18 (6- inch) corn tortillas, warmed
Fresh cilantro leaves
Remove pot from oven and turn oven to broil.
Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes.
You should have about 1 cup reduced liquid.
Using 2 forks, pull each piece of pork in half.
Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan).