In a large bowl use your hands to mix together the ground pork, garlic, serrano, vinegar, paprika, cinnamon, ¾ tsp salt, and ¼ tsp black pepper until well combined.

Heat the ground pork mixture in a dutch oven or large pot over medium-high heat, breaking up the pork as it cooks, until browned, about 7 minutes.

Transfer the cooked ground pork to a plate and set aside.

Add the pork shoulder pieces to a large bowl then drizzle on the olive oil and sprinkle on the smoked paprika and 1 tsp salt. Stir to coat the pork pieces evenly.

Keeping the pot over medium-high heat, add the pork shoulder pieces to the pot and cook, stirring occasionally, until browned, about 6 minutes.

Add onion and cooked ground pork into the pot with the pork pieces cook while stirring for about 1 minute.

Pour the water into the pot and bring to a boil.

When the water begins to boil place a lid on the pot and reduce the heat to medium-low then simmer for about 45 minutes, stirring occasionally.

Take the lid off the pot and stir in the beans then increase the heat back to medium-high and bring to a boil.

Reduce the heat back to medium-low and continue to cook the stew with the lid off, stirring occasionally, until beans and meat are tender, 1 to 1 ½ hours.

Taste the stew and season with salt & pepper as needed.

Serve the stew with steamed white rice and orange slices on the side.