Slow-braised pork using dry Spanish sherry and caramelized onions for a rich profile.
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Season the pork cubes thoroughly with salt, pepper, and pimentón, letting them sit at room temperature for 20 minutes.
In a heavy Dutch oven, heat the lard over medium-high heat and sear the pork in batches until deeply browned on all sides; remove and set aside.
In the same pot, add the sliced onions and cook over medium heat for 15-20 minutes, stirring frequently until they are dark golden brown and caramelized.
Add the smashed garlic and cook for 2 minutes until fragrant, then deglaze the pot with the dry Sherry, scraping up all the browned bits from the bottom.
Return the pork to the pot and add the orange juice and bay leaves; the liquid should not fully cover the meat.
Cover with a tight-fitting lid and simmer on low heat (or in a 300°F oven) for 2.5 to 3 hours until the pork is fork-tender.
Remove the lid and increase the heat to medium-high for 10 minutes to reduce the remaining liquid into a thick, onion-rich glaze that coats the meat.
Discard the bay leaves and serve the pork chunks whole or slightly shredded with the caramelized onion sauce drizzled over the top.
