Slow-cooked pork with a hint of cumin and aji amarillo peppers for a South American twist.
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Pat the pork shanks dry and season generously with salt, pepper, and cumin on all sides.
In a heavy Dutch oven, heat the lard over medium-high heat and sear the pork shanks until a deep golden crust forms.
Remove the pork and sauté the minced garlic and red onion in the remaining fat until softened and fragrant.
Stir in the Aji Amarillo paste and dried oregano, cooking for 2 minutes to release the oils.
Deglaze the pot with Chicha de Jora, scraping up the browned bits from the bottom, then return the pork shanks to the pot.
Cover tightly and simmer on low heat (or in a 300°F oven) for 3 to 4 hours until the meat is fork-tender and falling off the bone.
Remove the lid, increase the heat, and cook for another 15 minutes to reduce the liquid into a thick glaze that coats the meat.
Shred the meat slightly, discard the large bones, and drizzle with fresh lime juice before serving with salsa criolla.
