4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
2 tsp salt
2 tsp pepper
1 tsp ground cumin
2 onions, peeled and halved
2 bay leaves
1 tsp dried oregano
2 Tb fresh lime juice
2 cups of water
1 large orange, juiced and keep the leftover halves
Adjust oven rack to lower middle position and heat to 300 degrees. Combine all the ingredients in a large Dutch oven, including the leftover orange halves and juice. Bring the mixture to a simmer over medium-high heat, uncovered. Once it comes to a simmer, cover the pot and transfer it to the oven. Cook until the meat falls apart, about 2 hours.
Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat and onions from the pan and place it on a large pan or mixing bowl. Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until it thickens and syrupy, about 20-25 minutes. You should have about 1 cup of liquid remaining when it is finished.
While the liquid is reducing, use fork to lightly shred pork. Once the liquid has reduced, gently fold in the pieces of pork into the pot. Try not to break up the pork any further. Taste and add additional salt and pepper.
Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the sheet pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 7 minutes. Using a spatula, flip the pieces of pork and broil the other side until well browned and edges are slightly crisp, 5 to 7 minutes. Serve immediately in a tortilla with all your favorite toppings.