Pat the pork shoulder dry with paper towels. Cut it into large chunks, removing any very thick pieces of surface fat. Keep some fat because it adds flavor and helps the pork become tender.

Combine salt, pepper, cumin, oregano, smoked paprika, chili powder and cinnamon in a small bowl. Rub the seasoning mixture generously over every piece of pork for even flavor.

Heat olive oil in a large Dutch oven over medium-high heat. Add the pork in batches. Brown each piece on several sides, then transfer the browned pork to a plate.

Add sliced onion to the same pot. Cook for about three minutes until softened. Stir in minced garlic and cook for another minute. Scrape the flavorful browned bits from the bottom.

Return the pork to the Dutch oven. Add orange juice, orange zest, lime juice, chicken broth and bay leaves. The liquid should reach partway up the pork, not completely cover it.

Bring the liquid to a gentle simmer. Cover the pot and reduce the heat to low. Cook for about two and a half hours until the pork becomes very tender and easily pulls apart.

Remove the pork from the cooking liquid and place it on a large baking sheet. Discard the bay leaves. Use two forks to gently shred the pork into bite-sized pieces.

Heat your oven to 425°F. Spread the shredded pork across the baking sheet. Spoon a little cooking liquid over the meat. Bake for 10 to 15 minutes until the edges become golden and crispy.

Remove the crispy pork from the oven. Taste and adjust the seasoning if needed. Serve immediately with warm tortillas, fresh cilantro, onion, salsa, avocado and lime wedges.