Crisp Pork Tidbits Carnitas

Crisp Pork Tidbits Carnitas
Makes 4 to 6 servings

Small bits of crisp browned pork are served all over Mexico. Most of the typical carnitas (little meats) are still prepared in huge pots of boiling lard, but excellent carnitas can be made at home in a simpler way using
much less fat. (Although for crisp carnitas, it's important for the pork to have some fat.)  Serve with tortillas and some trimmings to make tacos or burritos, such as guacamole, red or green salsa, and shredded lettuce or cabbage.

2 pounds boneless pork shoulder or pork butt
1 teaspoon dried oregano (Mexican variety preferred), crumbled
4 large garlic cloves
1/2 teaspoon salt
Cooking oil or lard (about 2 tablespoons) , if needed

1.Cut the pork into 3/4- to I-inch pieces. Put the pork in a large deep heavy skillet or wide heavy pan. Add oregano, garlic, and salt. Add water to nearly cover the meat with some showing above the surface. Bring to a boil.

2. Reduce heat to medium-low and cook, uncovered, at a simmer, about 45 minutes, or until all the liquid has evaporated. If the meat is still not tender, add a little more water and continue to cook until it is tender. The pork will then start to brown, in the fat that has rendered during cooking.  (If the meat is quite lean, there may not be enough rendered fat for the meat to brown properly, so add some cooking oil or lard.) Fry the meat, stirring frequently, until the pork bits are evenly browned and crisp. The meat is ready to use.