Pat the pork dry. Mix the kosher salt, cumin, Mexican oregano, black pepper, coriander, and chili powder, then rub the seasoning thoroughly over every piece. Cover and refrigerate for 2–12 hours if you want a deeper seasoning, or cook immediately.

Heat the oil or lard in a large Dutch oven over medium-high heat. Brown the pork in batches, turning to sear several sides without crowding the pot, then transfer the browned pieces to a plate.

Add the onion and garlic to the Dutch oven and cook for 2–3 minutes. Zest the orange directly into the pot, cut it in half, and squeeze in its juice, then add the orange juice, lime juice, stock or water, bay leaves, and optional chipotles and cinnamon.

Return the browned pork to the pot. Check the liquid level; it should reach approximately one-third to halfway up the meat rather than completely cover it.

Cover the Dutch oven and cook in a 325°F (165°C) oven for 3–3½ hours, turning the pork once or twice. The pork is ready when it is very tender and pulls apart easily with a fork.

Remove the pork and discard the onion, garlic, bay leaves, orange peel, and cinnamon. Rest the meat for 10–15 minutes, then shred it with two forks.

For crisp edges, spread the shredded pork on a baking sheet, moisten it with a little cooking liquid, and broil for 3–5 minutes. You can also fry the pork in batches in a hot skillet until crisp in spots, then taste and adjust the salt.