Spanish-inspired carnitas using high-quality saffron threads and roasted garlic cloves.
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Pat the pork chunks completely dry and season aggressively with sea salt and black pepper; let rest at room temperature for 30 minutes.
In a heavy-bottomed Dutch oven, melt the lard over medium-high heat and sear the pork in small batches until a deep golden-brown crust forms on all sides.
Bloom the saffron threads in the sherry for 5 minutes, then deglaze the pot with the mixture, scraping up all the brown bits (fond) from the bottom.
Add the roasted garlic cloves, smoked paprika, rosemary, bay leaves, and orange zest to the pot, stirring gently to coat the meat.
Pour in the chicken stock until the pork is two-thirds submerged, then bring to a very faint simmer.
Cover with a cartouche (parchment paper lid) and a tight-fitting metal lid, then transfer to a 300°F (150°C) oven for 3 to 3.5 hours until fork-tender.
Remove the meat carefully to a baking sheet and reduce the remaining braising liquid by half over high heat until it reaches a syrupy consistency.
Shred the pork into large chunks, drizzle with the reduced glaze, and flash-fry in a hot pan or under a broiler for 3 minutes to achieve crispy edges before serving.
