Michoacán-style confit pork (Carnitas)

1. Cut the pork shoulder into 5-6 cm chunks and rub them thoroughly with the salt.

2. Melt the lard in a heavy, wide pot, add the meat and pour in the water; halve the orange, squeeze its juice over the meat and drop the rinds in too, then add the unpeeled garlic cloves, bay leaves and oregano.

3. Cook uncovered over the lowest possible heat for 2-2½ hours, stirring carefully now and then, until the meat is so tender that a fork slides through easily.

4. Meanwhile the water evaporates and the meat gradually starts to fry in its own fat: now raise the heat to medium and fry for 10-15 minutes, turning, until the edges of the pieces are golden and crisp.

5. Lift out with a slotted spoon, drain, discard the orange rinds and bay leaves, and pull the meat into coarse shreds with two forks.

6. Serve with warm corn tortillas, finely chopped onion, fresh coriander and a spicy green salsa.

Tip: Strain the leftover spiced fat and keep it in the fridge – it's pure gold for your next batch of carnitas or for frying beans.