INGREDIENTS4 lbs pork shoulder, cut into 2-inch chunks1 yellow onion, quartered 1 orange, juice and rind 1 lime, juice3 bay leaves 1 tsp oregano3 garlic cloves, dicedSalt and pepper, to tasteCumin, to taste DIRECTIONS Place pork into Dutch oven and add water to cover. Add all seasoning ingredients and stir. Add onion, garlic, lime juice, orange juice and rinds. Bring to a boil on stovetop. Cover and place in oven at 300F for two hours. Remove pork from Dutch oven and shred. Place on foil lined cookie sheet and add a bit of the leftover broth to the pork. Set oven to broil, place sheet on top rack. Broil for about ten minutes, flipping halfway through until browned. Serve in tacos with onion and cilantro, in burritos or bowls with rice & beans, avocado, radishes, queso fresco, etc.