Simple Carnitas

Place the pork shoulder oranges onion garlic kosher salt cumin black peppercorns and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat then reduce the heat to medium-low and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely and simmer until the meat is tender about 1 1/2 hours. Allow the pork to cool covered in the broth for 1 hour. Shred the meat with two forks.