5lbsboneless pork shouldertrimmed and cut into 2” chunks
12ozbaconsliced, cut in half
2eachbay leaves
2teaspoonMexican oreganodried
2teaspoonground cumin
2teaspoonblack pepperfreshly ground
2teaspoonkosher salt
2teaspoonred pepper flakesor chopped dried chile de árbol
Instructions
Preheat oven to 350°. Heat two tablespoons of olive oil in a large Dutch oven over medium heat. Add the bacon and cook until just softened (about 3 minutes). Add the pork shoulder and lightly brown on all sides (about 10 minutes).
Add water (about 3 cups) until the pork pieces are half submerged. Add the oregano, cumin black pepper, salt and dried chiles. Bring the mixture to a boil, then cover and place in the oven until tender (about 2 hours). Stir every 30 minutes.
Carefully remove the pot from the oven and transfer some of the pork shoulder to a cutting board with tongs or a slotted spoon. Chop the pork and discard the bacon.
Heat a tablespoon of olive oil in a large non-stick skillet over medium heat. Add enough chopped pork to cover the bottom of the pan to a depth of about ½”. Press down with a spatula or weight it down with a cast-iron grill press. Cook until crisp and lightly browned (about 5 minutes) Turn over half way through cooking.