Central American Carnitas

Easy to make and if you love meat, this is the thing. It's like pulled pork without the smoke.

-Start with a 7-8 lb pork butt/shoulder with skin on. Remove the skin with the underlying fat still attached. Bone the butt and cut the meat into 5 inch chunks. Cut the skin into 4-5 inch squares.
-Brown the meat chunks and place into a roasting pan. T
-o the pan add 4 sliced garlic cloves, 2 bay leaves, 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of cinnamon powder. Add water to about half way up the pork. Overlay with the pork skin, fat side down.
-Put in 350 degree oven for about 2.5 hours, turning the pork cubes occasionally. When the pork falls apart when pressed with a fork, take it out of the oven and let it cool enough to handle (about half an hour).
-Put the rendered pork skin on a separate baking tray.
-Shred the pork meat by hand and add it back to the roasting pan, mixing it with the rendered fat and any liquid that remains. Add salt to taste.
-Lick fingers.
-Shredded pork and skins go back into the oven for another hour until the pork shreds crispen.

Great with hominy but also works as a tortilla filling. Pork skin can be eaten on its own, dipped in hoisin sauce (Cantonese), dipped in equal parts peanut butter and hoisin (Vietnamese) or added to a vinegar-based coleslaw.