Carnitas (Mexican Pulled Pork)

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3 1/2-4 pounds boneless pork butt roast (sometimes called boneless pork shoulder or boneless picnic roast)

2+ cups water (enough to cover the pork in the pot)

1 white or yellow onion, peeled and halved

4-6 cloves garlic, smashed and peeled

2 tablespoons lime juice (about 1 lime)

2 tablespoons red wine vinegar

1 teaspoon dry oregano

1 teaspoon ground cumin

2 bay leaves salt and pepper

1 orange

For serving: Small corn or flour tortillas, grated cheese (I like cotija cheese), pico de gallo, mango pico de gallo, mint-pineapple pico de gallo, guacamole, sliced avocado, sliced white onion, sprigs of cilantro, fresh lime wedges, etc.

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