Ingredients

• 3 pounds pork shoulder, cut in large chunks
• 1 tablespoon Kosher salt
• 1/2 white onion, coarsely chopped
• 2 oranges
• 5 cloves garlic, split
• 3 bay leaves
• 5 whole cloves
• 2 cinnamon sticks, broken into 3 pieces
• 3 sprigs fresh oregano
• 1/4 cup vegetable oil or melted lard

Instructions

Place the pork in a large bowl and sprinkle with the Kosher salt. Toss to combine with the pork evenly. Place the pork in a 9" x13" pan and ensure it fits as snuggly as possible.

Place the chopped onions, garlic, bay leaves, cloves, and cinnamon sticks onto the pan with the pork. Cut the oranges into quarters, squeeze the juice over the pork, and drop the quarters onto the pork. Add the oregano sprigs and pour the oil or lard over the entire mixture.

Place the pan in the Wolf Convection Steam Oven on the wire rack in rack position 2. Set the Wolf Convection Steam Oven to Convection Steam Mode at 250°F for 2 hours. When the pork is done, preheat the Wolf Convection Oven in the Broil Mode in the highest heat setting (HI).

Remove the pork from the Wolf Convection Steam Oven and remove the orange sections, bay leaves, cinnamon sticks, cloves, and oregano from the dish. Pour the remainder of the pan into a colander over a bowl to catch the juices and fat. Transfer the pork to a foil-lined sheet pan and shred it with two forks. Let the fat and juices separate in the bowl, remove as much of the fat as possible, and pour the juices over the pork.

Place the pork onto a rack in position 4 or 5 and broil until the pork starts to brown and crisp. Serve with warm corn or flour tortillas, fresh tomatillo salsa, diced white onion, chopped cilantro, and lime wedges.