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Cut the pork butt into large chunks.
Add the oil to a large pot over high heat, brown half the meat, then add in the remainder.
Add onion, oranges, garlic, cinnamon, cloves, oregano, salt, cumin and broth.
Add enough water to cover the meat, then bring to a boil and reduce heat to a simmer.
Cook for 4-5 hours until the pork is extremely tender.
Remove the pork, and shred onto a large sheet pan (use heat protective gloves).
Spoon over some of the braising liquid, and broil under high for 4-6 minutes until the top is crispy.