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Trim the pork butt of connective tissue and any large sections of fat. Then cut into five or six chunks of any size. Place the pork into a gallon zip lock bag.
Add the wine, onion, garlic, orange zest, orange juice and orange pulp, lemon zest and juice, bay leaves, Pimenta Moida, salt, pepper, paprika, and allspice to the bag with the pork. Seal it and move the pieces around to get covered then refrigerate for at least 24 hours and as long as 48 hours. We did the full 48 hours.
After marinating, put lard or other fat into the bottom of a 6–7-quart Dutch oven and heat over a burner to melt and cover the pan bottom. Pour the pork and marinade into the pot and bring to a boil. Cover, lower to a simmer (low to medium low), and cook for 2 ½ hours, stirring once or twice during cooking.
Remove the lid and cook just long enough to evaporate some of the liquid, about 15-30 minutes.
Remove from heat and discard the bay leaves, then shred the rest with a pair of tongs or two forks.
Serve on sliced Portuguese rolls with either Piri Piri sauce or hot honey.