Carnitas

Preheat the oven to 350°F/180°C.

Prepare the pork:

With a sharp knife, trim some of the excess fat away from the pork and discard, leaving some behind to flavor the carnitas while cooking.

Cut the meat into roughly 1-inch cubes. Place the pork into a 9×13 or similarly sized large baking dish and season with the salt, pepper, and cumin.

Peel and slice one of the onions in half, then slice into half moons. Scatter the slices of onion on the meat and drizzle the olive oil on top.

Pour in the orange juice and beer. Add a bay leaf and 1 cup of the chopped cilantro. Stir the ingredients together and cover the dish tightly with a few layers of foil.

Place the baking dish in the oven and cook until the pork is fork-tender, 2 1/2 hours. Remove the baking dish from the oven and remove the foil.

Use 2 forks to lightly shred the carnitas. You should still have small chunks of pork that are characteristic of carnitas.

Turn the oven temperature up to 400°F/200°F. Once preheated, place the uncovered baking dish back into the oven. Bake until most of the liquid has absorbed and the edges are crisp, stirring halfway through, about 40 minutes.