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adapted from: America's Test Kitchen
3 1/2 - 4 Lbs. boneless pork shoulder
1 tsp. oregano
1 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper
2 bay leaves
2 Tbl. fresh lime juice
1/2 onion, cut in half
2 c. water
1/3 c. freshly squeezed orange juice
Cut pork into 2-inch cubes. Cut out any large pockets of fat, but leave some fat, because it adds valuable flavor. Place pork cubes in a large, oven-safe pot. Sprinkle with oregano, cumin, salt and pepper. Add bay leaves, lime juice, onion chunks and water. Juice an orange and add the juice and the orange halves to the pot. Stir together and bring to a simmer. Cover with lid and put in a 300 degree oven. Cook about two hours, flip meat over halfway through. When done, it should be fork tender. Remove from oven and take out all the solids; put the meat in a bowl and discard the onion, orange halves and the bay leaves. Cut some of the meat into smaller pieces. Boil the remaining liquid to form a glaze, about 10-15 minutes. Pour the glaze over the meat and toss to coat. Spread out evenly onto a rack placed over a cookie sheet. Place back in the oven on the middle rack and broil 5-8 minutes, flip over and broil 5-8 minutes more to get nice and crispy. Serve on toasted tortilla shells with shredded cheese, fresh salsa, lime juice, chopped cilantro and any other desired toppings.