Preparation Steps

• In a Dutch oven or heavy-bottomed pot, combine the pork shoulder, orange juice, lime juice, minced garlic, oregano, cumin, salt, and pepper.
• Add the water and bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and cook for about 2 to 3 hours, or until the pork is very tender and easily shreds.
• Remove the pork from the pot using a slotted spoon and place it on a baking sheet. Shred the pork using two forks. Discard most of the liquid from the pot, leaving about 1/4 cup.
• Return the shredded pork to the pot with the remaining liquid. Heat the lard or vegetable oil in a large skillet over medium-high heat. Add the shredded pork to the hot skillet in a single layer (you may need to do this in batches).
• Cook the pork for about 5-7 minutes per side, or until it is browned and crispy. Serve immediately with your favorite taco toppings, or use in other dishes.