Pork shoulder slow-braised in its own fat with orange and spices, then broiled until the edges go shattering-crisp. Soft, juicy, and lacquered all at once. Built for taco night.
Heat the oven to 300F. Toss the pork chunks with the cumin, oregano, cinnamon, salt, and pepper until evenly coated.
Pile the pork into a Dutch oven with the onion, garlic, orange juice and spent halves, bay leaves, and lard. Add water until the pork is nearly covered.
Bring to a simmer on the stove, then cover and move to the oven for 2.5 to 3 hours, until the pork is completely tender and pulls apart with no resistance.
Lift the pork out and shred it into large craggy pieces. Discard the orange halves, bay, and onion. Pour the braising liquid into a fat separator (or skim it) and reserve both the rich fat and a cup of the juices; this is what crisps and re-moistens the meat.
Heat the broiler. Spread the shredded pork on a sheet pan, spoon over some of the reserved fat, and broil 4 to 6 minutes until the edges crisp and char in spots. Pull it, toss with a splash of the reserved juices to keep it juicy, then broil once more for a second round of crisp.
Pile into warm tortillas with onion, cilantro, a squeeze of lime, and salsa verde.