Carnitas

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• 1 onions, divided
• 3 pounds boneless pork shoulder, cut into 2-inch cubes
• 1 tablespoon (8g) kosher salt, plus more to taste; for table salt, use half of the volume or an equal amount by weight
• 1 medium orange
• 6 cloves garlic, halved, divided
• 2 bay leaves
• 1 cinnamon stick, broken into three or four pieces
• 1/4 cup (60ml) vegetable oil

Steps:

1. Adjust oven rack to middle position and preheat oven to 275°F (135°C). Cut one onion into fine dice and combine with cilantro. Refrigerate until needed. Split remaining onion into quarters. Set aside. Season pork with 1 tablespoon salt and place in a 9- by 13-inch glass baking dish. The pork should fill the dish with no extra space. Split orange into quarters and squeeze juice over pork. Nestle squeezed orange pieces into dish. Add 2 onion quarters, 4 cloves garlic, bay leaves, and cinnamon stick to dish. Nestle everything into an even layer. Pour vegetable oil over surface. Cover dish tightly with aluminum foil and place in oven. Cook until pork is fork tender, about 3 hours.