Here's What You'll Need
boneless pork shoulder, salt, cumin, chili powder, oregano, garlic powder, onion powder, black pepper, avocado oil, orange, limes, chicken broth, onion, bay leaves, flour tortillas, cilantro
Combine salt, cumin, chili powder, oregano, garlic powder, onion powder, and black pepper in a small bowl, then whisk well. Season the pork shoulder pieces on all sides.
Heat a pot, add avocado oil. When hot, add half of the pork, searing on all sides, about 6-8 minutes. Transfer to a plate, repeat and set aside. Don't drain the drippings at the bottom of the pan!
Add thinly sliced onion to the hot pan, then scrape up all the brown bits. This equals flavor! Cook until softened, about 3-5 minutes.
Return pork to the pot, add chicken stock. Add zest and juice of orange and limes. Bring to a boil, reduce to a simmer. Cook for 2 ½ – 3 hours, or until the pork is fall apart tender.
Transfer pork to a large mixing bowl or tray and allow to cool about 20 minutes, until you're able to handle the meat. Pull or shred the pork. We like to press lightly on it with a fork.
Either return the pork to the pot with the drippings and the onion and serve it from there, or transfer to a baking sheet, heat under a broiler on high for up to 5 minutes to get crispy edges.
Serve the pork in tacos that have been warmed with chopped onion, fresh cilantro, and lime wedges.