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Begin by placing the pork shoulder into a hot, oiled Dutch oven. Trim any excess fat and cut the pork into manageable pieces. Brown the pork on all sides.
Once the pork is browned, remove it from the pot and add the diced onion and minced garlic. Sauté them until they become soft and golden.
Return the browned pork to the pot. Pour in the chicken stock, the juice of the orange, and the juice from half a lime.
Add the bay leaves, oregano, chili powder, cumin, salt, and pepper to taste. Stir everything well and cover the pot with a lid.
Transfer the Dutch oven to an oven preheated to 300 degrees Fahrenheit and let it cook for about two to three hours.
To check for doneness, insert a fork into the pork; it should easily pull apart.
Once done, move the pork to a bowl and shred it using two forks.
Spread the shredded pork on a sheet pan and drizzle the juices from the Dutch oven over the top.
Broil the pork for a few minutes until it becomes crispy.
Finally, squeeze the juice from the remaining half of the lime over the crispy pork and, if desired, sprinkle some cilantro on top.