Cut a 3 ½ pound boneless chuck roast into 4 or 5 large chunks– about 3” thick and wide each. Season the beef all over generously with salt.

Using a veg peeler, peel 4 thick, wide strips of zest from one of the oranges. Set the zest aside. In the base of a blender, combine ¾ cup distilled white vinegar, 10 garlic cloves, ½ bunch cilantro, 1 packed tablespoon of fresh oregano, the juice and pulp of 3 oranges and 2 limes, 3 tablespoons of honey, 2 teaspoons salt. Trim the stems of 3 jalapenos, cut them in half and cut the jalapenos into 1” pieces. Add the jalapenos to the blender and blend on medium speed until a green, speckly puree forms. Pour out and set aside ½ cup of the salsa.

Preheat the oven to 325. Peel and thinly slice 2 white onions. Scatter the sliced onions in the bottom of a large Dutch oven. Place the chunks of beef on top of the onions, and scatter the orange zest around them. Drizzle with about 3 tablespoons of olive oil. Pour the braising liquid all over the beef and onions. Add 1 ¼ cups water to the pot. Set the pot over medium high heat and bring the liquid to a simmer. Cover the pot with a tight fitting lid and transfer to the oven to braise for 3 ½ hours, basting with some of its juices once every hour.

Remove from the oven, increase the oven temp to 425. Remove the lid and scoot any onions off the surface of the beef. Return the pot to the oven and cook until the beef that is exposed is caramelized and sizzling, about 15 minutes.

Use two forks to shred the beef into smaller pieces and give it a stir to submerge it in its cooking liquid. Coarsely chop the remaining half a bunch of cilantro. Serve with cilantro, the reserved salsa, and the reserved raw onions, along with warmed tortillas, rice or whatever starchy business you’ve got going on!