Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown pork chunks in batches for 3-4 minutes per side until golden. Avoid crowding the pan to prevent steaming.
3-4 lbs pork shoulder, 2 tbsp oil
Remove pork and set aside. Add smashed garlic and quartered onion to the pot and cook for 2 minutes until fragrant. Pour in orange juice, lime juice, and 1 cup water. Scrape up browned bits from the bottom with a wooden spoon.
6 cloves garlic, 1 medium onion, 0.5 cup orange juice, 2 tbsp lime juice, 1 cup water
Return pork to the pot. Add cumin, Mexican oregano, bay leaves, salt, and black pepper. Cover tightly and braise in a 300°F oven for 2.5 hours. Check internal temperature at 2 hours and pull pork when it reaches 195°F and shreds easily with a fork.
3-4 lbs pork shoulder, 1 tbsp cumin, 1 tbsp Mexican oregano, 3 leaves bay leaves, salt, black pepper
Remove pork from braising liquid and let rest 10 minutes. Shred pork into bite-sized pieces using two forks. Strain braising liquid and reserve 1 cup for reheating or crisping.
3-4 lbs pork shoulder
Spread shredded pork in a ½-inch thick layer on a sheet pan. Drizzle with 2 tablespoons reserved braising liquid. Roast at 425°F for 10-12 minutes until edges are golden and crispy, flipping once halfway through.
3-4 lbs pork shoulder
