2 teaspoons kosher salt, divided, plus more to taste
0.5 teaspoons dried marjoram
0.5 teaspoons dried thyme
0.5 teaspoons black pepper
0.125 teaspoons ground cumin
0.125 teaspoons ground cloves
1135 g boneless pork shoulder, cut into 5- to 7.5-cm chunks
5 ml lard, vegetable shortening, or neutral cooking oil
120 ml fresh orange juice
15 ml sweetened condensed milk
1 bay leaf
Instructions
Process 180 ml water, onion, garlic, 1 1/2 teaspoons salt, marjoram, thyme, pepper, cumin, and cloves in a blender until smooth, about 20 seconds. Set aside.
Sprinkle pork evenly with remaining 1/2 teaspoon salt. Heat a 5-liter Dutch oven over high. Add lard, and heat until shimmering. Add pork, and cook, turning occasionally, until pork is browned on all sides, 15 to 18 minutes. Reduce heat to medium; add onion mixture to pork in Dutch oven, and let come to a vigorous simmer. Simmer, turning pork often, about 5 minutes. Add orange juice, sweetened condensed milk, and bay leaf; stir to combine. Return mixture to a vigorous simmer over medium. Cover and reduce heat to medium-low to maintain a simmer. Simmer, turning pork occasionally, until fork-tender, about 2 hours.
Uncover Dutch oven, and increase heat to medium. Simmer, turning pork occasionally, until liquid concentrates into rich brown patches and fat separates, about 20 minutes, adjusting heat as needed and turning pork occasionally to avoid scorching. (Some browning is fine.) Remove from heat; let rest 5 minutes. Using a slotted spoon, transfer pork to a bowl or platter. Shred pork in bowl using 2 forks. Lightly season with additional salt to taste.