Simple Carnitas - cooking recipe

Ingredients
    1 (3 1/2) pound boneless pork shoulder, trimmed and cut into 2 inch chunks
    2 oranges, quartered
    1 large white onion, quartered
    6 cloves garlic, peeled and crushed
    1/4 cup kosher salt
    1 tablespoon ground cumin
    1 tablespoon whole black peppercorns
    2 bay leaves
Preparation
    Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.

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