Peruvian dried chili paste gives this slow-cooked pork a deep, smoky, non-spicy flavor.
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In a large bowl, toss the pork chunks with salt, pepper, cumin, oregano, and the Aji Panca paste until every piece is thoroughly coated.
Heat the lard or oil in a heavy-bottomed Dutch oven over medium-high heat and sear the pork in batches until browned on all sides.
Return all meat to the pot and add the minced garlic, quartered red onion, and the cinnamon stick.
Pour in the orange juice and water, ensuring the liquid reaches about halfway up the meat; bring to a gentle simmer.
Cover the pot with a tight-fitting lid and reduce heat to low, cooking for 2.5 to 3 hours until the pork is fork-tender.
Remove the lid and increase heat to medium-low, allowing the remaining liquid to evaporate until only the fat and juices remain.
Fry the meat in its own rendered fat for about 10 minutes, stirring occasionally, until the edges become crispy and caramelized.
Discard the cinnamon stick and onion pieces before shredding the meat slightly and serving with warm tortillas or salsa criolla.
