Prep the Meat: Preheat your oven to 300°F. Cut the pork shoulder into large, uniform chunks and trim away only the heaviest, most excessive pieces of fat cap (leave most of it—fat is fuel and flavor).
Season Aggressively: Toss the pork chunks thoroughly with the sea salt, smashed garlic, and ground cumin until every piece is evenly coated. Place the meat into your heavy Dutch oven.
Add the Liquid: Pour the fresh lime juice and water over the seasoned pork. Give it a quick stir to combine.
Slow Roast: Place the lid securely on the Dutch oven and transfer it to the oven. Let it roast undisturbed for 3 to 3.5 hours, or until the meat yields completely to a fork and easily falls apart.
Shred and Assemble the Plate: Remove the Dutch oven from the oven. Using two forks, shred the pork directly in its own juices. To assemble the plate, grab a bowl and lay down a bed of Basmati rice. Add a heavy serving of the pulled carnitas on top. Finish the bowl by topping it generously with fresh sliced avocado and a handful of chopped cilantro.
