Citrus-Infused Pulled Pork

Combine the juice of oranges, a finely chopped onion, the juice of limes, olive oil, minced garlic, brown sugar, salt, dried oregano, ground cumin, the grated zest of limes, black pepper, and bay leaves in a large, heavy pot. Add a pork shoulder; mix well to coat the meat evenly. Cover and refrigerate for 4 hours or overnight, allowing the flavors to meld together.

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius). Remove the pot from the refrigerator; cover it tightly with aluminum foil to prevent heat loss.

Cook in the preheated oven until the meat is heated through, taking approximately 1 1/2 hours. Carefully flip the pork shoulder to ensure even cooking. Replace the foil; cook for an additional 1 hour more, allowing the meat to become tender and fall apart. Remove the foil; continue cooking, uncovered, flipping the pork once halfway through, until it reaches your desired level of tenderness and the marinade has reduced, taking 1 1/2 to 2 hours in total.

Remove the pork shoulder from the pot; let it rest for 20 minutes to allow the juices to redistribute. Return the pork to the pot; shred it using two forks, breaking down the meat into tender strands. Stir the shredded pork with the reduced marinade to combine; discard the bay leaves used during cooking.