1
Heat oil in a Dutch oven over medium-high heat. Brown the pork in batches for about 10 minutes, turning so all sides get a light color.
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2
Add onion, garlic, lime juice, orange juice, chili powder, dried oregano, and ground cumin. Pour in the chicken broth and simmer for 2 1/2 hours.
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3
Remove the pork from the pot and let it cool slightly. Use two forks to shred the pork, keeping some of the cooking liquid.
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