Cube the pork. Start by cutting a 5 lb/2.25 kg pork shoulder into 2 to 3 inch cubes. If there's a bone, try to remove it.

Cure. Combine 50g salt, 2g dried oregano, 30g minced garlic, and 10g onion powder in a bowl with the pork shoulder cubes and mix until every piece is evenly coated. Then cure in the fridge for 1 hour.

Pack into a Heavy Bottomed Pot. Place the pork in a wide, heavy bottomed pot in a tight even layer.

Add the aromatics and slow roast. Preheat the oven to 250°F/120°C. Add 1 cinnamon stick, 1 orange (quartered and juiced into the pot), 3 bay leaves, and 100g water or stock. Cover with the lid and roast at 250°F/120°C for 3 hours, checking halfway.

Flip after 90 minutes. After 1 hour and 30 minutes, pull the pot from the oven and flip each piece of pork.

Check for doneness. After 3 hours, pull the pork and check it for doneness. A fork should slide in easily and the meat should shred, but it shouldn't fall apart.

Rest, then chill overnight. Keep the pork covered and let it rest at room temperature for 30 to 60 minutes. Then refrigerate it covered overnight in its own fat and liquid.

Separate pork from fat and juices. The next day, pull the pork from the fridge. Remove the pieces of pork then separate and set aside the rendered pork fat and the cooking liquid underneath it.

Shred the pork pieces into a mix of larger chunks and smaller threadier pieces.

Mix the fat and gold back in. Add about 150g rendered pork fat and 150g pork gold to the shredded meat, then mix until everything is evenly coated.

Sear until crispy. Heat a nonstick sauté pan over medium-high heat. Add the pork in a thin, even layer, then press it down and let it sizzle untouched for about 90 seconds.

Serve. Once crisped, pile the carnitas onto warm flour tortillas and top with chopped onion, cilantro, and salsa taquera or roasted tomatillo salsa.