Crispy Carnitas

Ingredients 1.5kg boneless pork shoulder cut into five pieces. I trimmed the main hunk of fat, but then kept enough to get a good caramelisation! 1 1/2 teaspoons salt 1 teaspoon cumin 1 teaspoon chilli flakes 1 cinnamon stick or sprinkle of ground cinnamon is fine too 1 bay leaf 4 garlic cloves, thinly sliced 1 onion, chopped or thinly sliced Water, for braising Method: 1. Preheat oven to 180C/350F 2. Mix together spices and rub all over the meat. 3. Place the seasoned meat in a heavy pot with the cinnamon and bay leaf, garlic and onion. I cooked mine entirely on the stovetop but you can also cook it in the oven. 4. Add enough water to almost entirely cover the meat. 5. Slowly cook the meat for 3 hours until slightly browned, very tender and most of the water has evaporated. You will need to stir a few times in this period, more if you are cooking on the stovetop. 6. Remove the pork and shred between two forks. Return to the pan with a little more water to tenderise further. 7. Remove the cinnamon stick (if used), and bay leaf, and when you are ready to serve the meat, place it under the grill/broiler for about ten minutes, to caramelise the fat and crisp up. It will turn a darker brown and will essentially dry out a little, so only do this right before you are ready to eat. 8. Serve with char-grilled onions and peppers, guacamole, sour cream, lettuce, and any other salads/vegetables of your choosing. It makes a tortilla fulfil its Mexican destiny, makes for a mean quesadilla or is just awesome as is atop a mound of salad.