Pork Carnitas with Cilantro-Lime Rice

Yum. This was really good and although it took a lot of time, it wasn't labor intensive.

Pork Carnitas
2 to 3 pound pork butt, fat trimmed and cut into 2" cubes
3/4 tsp pepper
1 tsp ground cumin
1 onion, peeled and quartered
2 bay leaves
1 tsp dried oregano
2 Tbsp fresh lime juice
2 cups water
1 medium orange, juiced (keep the halves, too)

1. Preheat oven to 300 degrees with rack in lower-middle position.
2. Combine all the ingredients in a large Dutch oven (including the orange halves used to create the juice).
3. Bring the mixture to simmer over medium-high heat, uncovered. Once it simmers, cover the pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours. Take a large cookie sheet and cover with foil.
4. Remove the pot from the oven. Fork-shred the meat then use a slotted spoon and place the meat on the prepared cookie sheet.
5. Use a slotted spoon to remove the rest of the ingredients from the pot so that only the liquid is left. Place the pot back on the stove and cook until the liquid is thick and syrupy. The original recipe said to cook until there's 1 cup left, but I didn't have that much to begin with. So once it was thickened I added some water and then also added some cornstarch mixed with cold water.
6. Gently mix the meat back into the liquid, then place everything in one layer back on the prepared cookie sheet.
7. Place meat under the broiler for about 6 to 8 minutes, then gently flip it and place it back under the broiler for that same amount of time. You want it to have a little crisp to the edges.

Cilantro-Lime Rice
1 1/2 cup Jasmine rice
3 cups water
3/4 cup fresh cilantro, minced
1 lime, juiced

Cook rice according to instructions. When done, add cilantro and lime.