4 pounds boneless pork shoulder, cut into chunks
1- 1/2 tablespoons sea salt
2 tablespoons lard
2 bay leaves
¼ teaspoon ground cumin
3 cloves of garlic, peeled and thinly-sliced
Sprinkle the pork with the seasoned salt.
Preheat the oven to 350* degrees.
Season the pork with the salt. Heat the oil in a dutch oven and cook the pieces in a single layer over fairly high heat until well-browned. You may have to do this in batches.
Once all of the meat is browned add it back to the pan with the cumin, bay leaves and garlic. Add water to the pan until about 2/3rd’s of the pork is submerged.
Place the pan in the oven and bake uncovered for about 3 hours. Most of the liquid should be evaporated.
Remove the pork from the pan and once it is cool enough to handle gently break it up into smaller pieces. Return the pork back to the pan, turning occasionally until the pork is crispy.