Preheat oven to 300°F.

Place pork, water, orange juice, beer, achiote powder, ancho chilies, bay leaves, onion and garlic in a large roasting pan.

Place pan over low heat. Cook about 1 hour or just until the meat is about to fall apart.

Using a slotted spoon, remove meat to a sheet pan. Allow to cool slightly.

Drain juices from the pork. Pour juices into a casserole or other oven safe dish.

Discard onions and remaining solids in the roasting pan. Pour remaining juice into casserole also. Set aside and reserve for later use.

In a large saucepan, heat corn oil to about 350°F (Caution: Make sure there is at least 6 inches of room between the top of the pan and the oil, otherwise, the oil could boil over).

Slowly and carefully add the chunks of meat to the hot oil. Fry until crispy. Be careful not to burn.

Using a slotted spoon, place the meat in the reserved sauce.

Cover the pan with aluminum foil.

Place in preheated oven and cook for 30 minutes.

Serve hot.