INGREDIENTS
7 1/2 lb
pork shoulder with the bone (you can go up to 9 lbs)
2 cups
water
2
oranges sliced and juiced, rinds reserved
1
lime sliced and juiced, rinds reserved
4
jalapenos tops removed and peppers sliced in half
1 tbsp
dried oregano
1 tsp
chili powder
1 tbsp
cumin
1 1/2 tsp
chipotle powder
4
bay leaves
1 tbsp
kosher salt
1 tbsp
black pepper
2
onions peeled and quartered