Ingredients:

For the Pork

4–5 lbs (1.8–2.2 kg) pork shoulder (butt), cut into large chunks

2 tsp salt

1 tsp black pepper

2 tsp ground cumin

1 large onion, coarsely chopped

6 cloves garlic, smashed

2–3 bay leaves

2 tsp dried oregano

2 cinnamon sticks (optional but traditional in some regions)

1 cup orange juice (about 2 oranges)

½ cup lime juice (about 4 limes)

1 cup chicken broth

1–2 chipotle peppers in adobo sauce (optional, for smoky heat)

For the Finish

Foil-lined baking sheet

The rendered cooking liquid (for basting)