Crispy Slow-Roasted Carnitas

Gather all the necessary ingredients and prepare your oven for cooking. \nNext, remove any excess fat from the pork and cut it into 2-inch cubes. Then, take a handful of the remaining fat and roughly chop it up.\nCombine the pork meat and chopped fat in a large bowl, along with some minced garlic, olive oil, orange peel, freshly squeezed orange juice, salt, a few bay leaves, black pepper, ground cumin, cinnamon sticks, and 5-spice powder. Mix everything together until the pork is evenly coated with the ingredients.\nCarefully transfer the mixture to a 9x13-inch baking dish. Cover it tightly with heavy-duty aluminum foil, then place the dish on a baking sheet to catch any spills.\nPlace the covered dish in your preheated oven, which has been set to 275 degrees F (135 degrees C). Cook the pork until it's tender enough to be pierced with a fork, taking around 3 1/2 hours.\nTo ensure even cooking, place a rack about 6 inches from the heat source in your oven. Preheat the broiler, which is usually located at the top of the oven.\nRemove the garlic, orange peel, and bay leaves from the baking dish before transferring the pork to a colander set in a large bowl. Pour the juices that have accumulated at the bottom of the dish over the pork.\nReturn the pork to the baking dish and drizzle it with some of those accumulated juices. Then, place it under the preheated broiler for 3 minutes. Drizzle a bit more juice over the pork and continue broiling until it's crispy, taking around 3 to 5 minutes.\nTransfer the cooked pork to a serving plate and drizzle it with any remaining juices. Your dish is now ready to be enjoyed!