In a small mixing bowl, combine 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, and ½ tsp black pepper. Pat the 2 lb boneless pork shoulder chunks dry with paper towel, then rub the spice mixture all over the meat. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the 2 lb boneless pork shoulder on all sides until deep golden brown, about 3–4 minutes per side. Transfer seared pieces to a plate.

Return all boneless pork shoulder to the Dutch oven. Add the 4 cloves garlic smashed smashed, 1 whole orange juiced, 1 whole lime juiced, and ½ cup chicken broth gluten-free certified. Bring to a boil, then reduce heat to low, cover, and simmer until the 2 lb boneless pork shoulder is fall-apart tender, about 2 hours. Remove the lid for the last 20 minutes to let the liquid reduce. Use two dipping forks to shred the 2 lb boneless pork shoulder directly in the pot, tossing it in the remaining juices. Increase heat to medium-high and cook uncovered for 5–8 minutes, stirring occasionally, until the edges of the boneless pork shoulder get slightly crispy.

While the carnitas braises, combine rinsed 1 ½ cups long-grain white rice, 3 cups water, and 1 tsp kosher salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest setting, cover, and cook for 18 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a dipping fork, then stir in 1 whole lime juiced and chopped fresh cilantro chopped.

In a small saucepan over medium heat, combine the drained black beans, 1 tsp ground cumin, and ¼ tsp garlic powder with 2 tablespoons of water. Stir and heat for 5–7 minutes until warmed through and fragrant. Season with 1 tsp kosher salt to taste.

Place the thinly sliced red onion thinly sliced in a small mixing bowl. Add the juice of one 1 whole lime juiced and a pinch of kosher salt. Toss well and let sit for at least 15 minutes while the carnitas finishes cooking. The onions will turn bright pink and mellow in flavor.

Divide the ¼ cup fresh cilantro chopped-1 whole lime juiced rice among four bowls. Top each with a generous scoop of seasoned 1 can black beans and a hearty portion of crispy 2 lb boneless pork shoulder. Arrange sliced whole avocado sliced or diced, pickled ½ cup red onion thinly sliced, and halved 1 cup cherry tomatoes around the mixing bowl. Finish with a dollop of sour cream, extra ¼ cup fresh cilantro chopped, and hot sauce if desired. Serve immediately.